Vinaigrettes come and go, but this walnut dressing is a tasty and healthy addition to a grilled vegetable platter. Walnuts contain polyphenols and other anti-oxidants and essential fatty acids. These help in boosting memory, behavioral skills and even support and keep the nervous system healthy. Research on mice that were kept on a walnut mixed feed, that is equivalent to a human consuming 7-9 walnuts daily has shown remarkable results in age-related motor skills and improved cognitive shortfalls and improved memory.
Lets start adding walnuts to our family recipes. This walnut-lemon dressing is a great place to start!
- 2 zucchini, sliced diagonally 1/3 inch thick
- 1/2 pound shiitake mushrooms, stemmed
- 1/2 pound thick asparagus, peeled
- 1 red onion, sliced 1/3 inch thick
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground black pepper
- 1 cup walnuts
- 1 small shallot, very finely chopped
- 1 teaspoon thyme leaves
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon finely grated lemon zest
- Preheat the oven to 350°. Light a grill. Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper. Grill the vegetables over high heat, turning occasionally, until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled vegetables to a serving platter.
- Meanwhile, spread the walnuts in a pie plate and toast for about 12 minutes, until fragrant. Let cool completely.
- Transfer the toasted walnuts to a food processor. Add the shallot, thyme, lemon juice, lemon zest and the 1/2 cup of olive oil and pulse until the nuts are coarsely chopped. Season the dressing with salt and pepper and drizzle over the grilled vegetables. Serve.
adapted from Food and Wine