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Information

Total time: under 15 minutes
Skill level: Easy
Cost: Moderate
Yield: Makes about ½ cup
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Notes

This rich vinaigrette has a tempting nutty aroma. Walnut oil tends to become rancid very quickly, so buy the smallest container you can and store the unused portion in the refrigerator.

Ingredients

  • ¼ teaspoon kosher salt, plus extra, if needed
  • 2 tablespoons champagne vinegar, plus extra, if needed
  • 6 tablespoons walnut oil
  • ½ teaspoon finely chopped thyme leaves
  • Freshly ground black pepper
  • Warm Duck Salad with Cranberries and Walnuts
  • Warm Scallop Salad with Parsnips

Directions

In a medium bowl, whisk the salt with the vinegar until dissolved. Slowly whisk in the oil until emulsified. Whisk in the thyme. Taste, and season with pepper and a little more salt, if needed. Add more vinegar, if needed.

Variation:

For hazelnut vinaigrette, substitute hazelnut oil for walnut oil.

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Nutritional Information

Nutrients per serving

Nutritional information is based on 8 servings.

91kcal (5%)
0mg (0%)
0mg (0%)
0mcg RAE (0%)
2mg
0mg
0g
0g
0g
0g
0mg (0%)
53mg (2%)
1g (5%)
10g (16%)
0mg (0%)