Grapefruit Cardamom Dressing with Hazelnut Oil

We eat a lot of salads in this house. Raw, cut veggies, too. Hence, we tend to go through a lot of dressing. We have our go-to favorites, and though I’m always buying new bottles to sample, they never quite become a regular in our household. So, we rotate through our three dressings, and then start over again. It can get tiring quick. Also, store bought salad dressing can contain a lot of junk—salt, hydrogenated oil, and, if they’re creamy especially, fat. I prefer oil and vinegar, or citrus based dressings. And I like them subtle. I don’t like to pucker when I take a bite!

When I can, or when a recipe calls for it, I’ll make my own dressing. Many of the recipes I find, however, use a half and half ratio–half vinegar, half oil. I prefer less oil in mine, and usually cut that portion down to one-third, or even one-quarter. You can easily adjust the ratio in your homemade dressings, too. Try playing with the following recipe and see what you prefer.

Note: I found this hazelnut oil at Safeway, with the rest of their oils. Though on the pricey side, it has great, nutty flavor, and a little goes a long way. For a different flavor, try pairing the hazelnut oil with different vinegars and citrus juice, as well. I’m also anxious to try this oil in stir-fry, as a variation of sesame oil. I have a recipe that contains chicken, hazelnuts, dried cherries, and spinach that it’d go well with. Actually, those ingredients sound good in a salad, too!

Ingredients:

juice from two large grapefruits, sans seeds
1-2 tbsp. sugar (adjust depending on sweetness of grapefruits)
1 tsp. cardamom
6 tbsp. hazelnut oil

Method:

In a small saucepan heat the grapefruit juice and sugar over low until the sugar is melted. Let cool. Whisk in cardamom powder and hazelnut oil. If not using immediately, pour into a jar. It should keep for about one week. Shake well before use, as the juice and oil will separate.