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Walnut Vinaigrette

This image courtesy of Joseph DeLeo

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.

Notes

Make-ahead note:



Made without the thyme, Walnut Vinaigrette can be refrigerated up to 3 weeks. Add the thyme and whisk to recombine before using.

CostModerate

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, low cholesterol, low saturated fat, peanut free, soy free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Textureherby, nutty, savory, tangy, tart

Type of Dishdressing

Ingredients

Instructions

  1. 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.

  2. Variation:

  3. For hazelnut vinaigrette, substitute hazelnut oil for walnut oil.

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