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.


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.



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



  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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