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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1/3 cup fresh lemon juice |
1 shallot, chopped |
2 tablespoons chopped fresh tarragon |
1 tablespoon red wine vinegar |
1 teaspoon sugar |
2 teaspoons dijon mustard |
3/4 teaspoon salt |
1/2 teaspoon pepper |
3/4 cup olive oil |
1/4 cup pistachios |
Directions:
1. Process lemon juice, chopped shallot, chopped fresh tarragon, red wine vinegar, sugar, Dijon mustard, salt, and pepper in a blender until smooth. With blender running, add olive oil in a slow, steady stream, processing until smooth. Turn off blender; add pistachios, and pulse until pistachios are finely chopped.
2. Drizzle 1 lb. grilled asparagus with 3 to 4 Tbsp. vinaigrette, or try it over grilled salmon or other meat. Store any remaining vinaigrette in an airtight container in refrigerator 3 to 5 days.
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