This rich-tasting dressing has a lower fat content than that of a traditional vinaigrette because stock replaces some of the oil. Once you’ve tasted how it works with the dungeness crab salad, you’ll think of many other usesfor it. Shellfish stock is available frozen in better gourmet shops, and a recipe to make your own (which you can freeze) is included in this book, but in the absence of either, you can certainly use chicken stock, which everyone who cooks should have on hand. A good-quality canned broth, fat-free, is an acceptable substitute.
- ¼ cup walnut oil (see Note)
- ½ teaspoon minced garlic
- ¼ cup rich chicken stock or shellfish stock
- 1 teaspoon white wine Worcestershire sauce
- 1½ tablespoons Dijon mustard
- 1 teaspoon sherry vinegar
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh chives
- 2 teaspoons chopped fresh dill
- Kosher or sea salt and freshly ground pepper
In a blender or food processor, combine the walnut oil, garlic, stock, Worcestershire sauce, mustard, and vinegar. Blend until fully combined and creamy. Transfer to a bowl. Whisk in the parsley, chives, and dill. Season to taste with salt and pepper. Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to room temperature.
Nutritional information is based on 12 servings and includes 1/2 teaspoon of added salt.