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.
Made without the thyme, Walnut Vinaigrette can be refrigerated up to 3 weeks. Add the thyme and whisk to recombine before using.
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
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.
For hazelnut vinaigrette, substitute hazelnut oil for walnut oil.
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1996 Debra Ponzek and Joan Schwartz