Salad Dressing of the Week: Sherry Vinegar and Hazelnut Vinaigrette
sherry vinegar and hazelnut vinaigrette

Last night I was having dinner with some of my favorite lady friends, and we were talking about salad dressings, as you do with your lady friends.  They were saying that they each always make their same standby dressing, and were enjoying this new blog feature to help get out of their ruts.

We shared what each of our quick, don't have to think about it, dressing recipes are, and I had forgotten that for the longest time this one was mine.  The mellow rounded sweetness of the sherry vinegar and the rich roasted nuttiness of the hazelnut oil are a combination that is tough to beat.  It also makes one of my favorite birthday or hostess gifts.  A bottle of each, and perhaps some great salad servers, have yet to make anyone unhappy.

Use this dressing as an excuse to use up any hazelnuts that are left over in your pantry from some long-forgotten holiday cookie recipe.  I love subtly mirroring the dressing in the salad ingredients.

Sherry Vinegar and Hazelnut Vinaigrette
by Catie Baumer Schwalb

1 part sherry vinegar (Get the best you can find.  This is one of those ingredients it does make a difference, and does last a long time.)
3 parts roasted hazelnut oil
salt, to taste

Combine vinegar and salt in a bowl, stirring gently to combine.  In a slow, thin, even stream, drizzle the oil into the vinegar while whisking constantly.  Taste by dipping a salad leaf into the dressing.  Adjust salt, if desired.

Roasted Spaghetti Squash with Romesco Sauce

Dreaming of our trip to Barcelona, that was this month a year ago, I tried combining two of my favorites:  spanish romesco sauce with just-picked spaghetti squash from our garden.  Nutty, tangy, rich and warm, with a wonderful crunch from the squash, I literally had to make myself put the mixing spoon in the dishwasher so I would stop eating and have enough to photograph.

Romesco is a very traditional spanish sauce originating in Catalonia.  It is incredibly rich and creamy, thanks to pulverized toasted almonds and hazelnuts included to thicken the sauce, that also provide an extra dose of protein.  As with most ages-old, traditional dishes, the recipe varies from cook to cook, including this cook, and is a reflection of how they view it most balanced.  In addition to using it here with spaghetti squash, it is incredible with grilled fish and vegetables, as well as a dip, or spread on sandwiches.  It is a great way to use up those few remaining, not-exactly-pretty, tomatoes and peppers looking for a home at the markets right now.


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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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