Below is my favorite vinegrette- I sub pumpkin oil for the veryt hard to find pistachio oil and its delicious. Ive made it many times but Im curious what everyone thinks would be good matches as Im bringing it to Thanksgiving.
Fresh corn has worked great in past giving it some crunch...fresh herbs are necessary for me- mint, parsely or cilantro has worked in the past...
Finely grated zest of 2 medium lemons
1/2 cup plus 1 tablespoon lemon juice (from about 2 1/2 medium lemons)
2 teaspoons kosher salt
1/2 heaping teaspoon freshly ground black pepper
1/4 cup drained capers in brine, minced
1/4 cup roasted pistachio oil
1/4 cup extra-virgin olive oil
1/4 cup minced red onion (about 1/2 small onion)
Combine lemon zest, lemon juice, salt, pepper, and capers in a medium, nonreactive bowl and whisk to dissolve the salt. Slowly add pistachio and olive oils, pouring them in a thin stream while whisking constantly. Stir in onion, taste, and adjust seasoning as desired.