Roasted Walnut Oil Vinaigrette
This vinaigrette relies on the deep, toasted intensity of walnut oil, balanced by bright vinegar and a trace of Dijon mustard to hold the emulsion together. Use it to dress robust greens like endive, arugula, or roasted beets, as the oil's flavor profile is too heavy for delicate butter lettuce.
Mind the oil temperature and freshness.
Roasted walnut oil is delicate and goes rancid quickly; if yours smells like old varnish, discard it. Keep it away from heat while working to preserve its toasted characteristics.
- Small glass jar with a tight lid
- Whisk
- Measuring spoons
What goes in.
- 3 tbspRoasted walnut oil
- 1 tbspSherry vinegar
- 1 tspDijon mustard
- 1/4 tspFine sea salt
- to tasteFreshly cracked black pepper
The Jar Shake
Rather than whisking in a bowl, combine all ingredients in a jar and shake vigorously for 20 seconds. The mustard acts as a bridge, keeping the oil and vinegar unified until you are ready to serve.
The method.
Combine
Add the vinegar, salt, pepper, and Dijon mustard to the bottom of the jar.
Dissolve
Whisk the vinegar and salt together briefly to ensure the salt crystals are fully dissolved before the oil hits the mix.
Emulsify
Pour the walnut oil into the jar, seal it, and shake firmly until the mixture appears uniform and slightly thickened.
Taste
Dip a leaf of your greens into the dressing. If it tastes too sharp, add a few more drops of walnut oil; if it feels flat, a splash more vinegar.
Other turns to take.
Citrus Variation
Replace the sherry vinegar with fresh lemon juice for a lighter, brighter finish.
Herb Infusion
Add a teaspoon of finely minced fresh tarragon or chives before shaking.
When it doesn't go to plan.
Always store your walnut oil in the refrigerator after opening to keep it fresh.
Use a high-quality sherry vinegar; its inherent sweetness is the best match for the nuttiness of the oil.
If you have leftover dressing, let it sit at room temperature for ten minutes before serving, as the cold oil can stiffen in the fridge.
The ones that keep coming up.
Can I use regular olive oil instead?
You can, but you will lose the specific nutty character that defines this dressing. Olive oil is neutral compared to the distinct, bold profile of roasted walnut oil.
How long will this stay fresh?
It is best used within 24 hours of mixing, as the oxidation of the oil will eventually dull the toasted flavor.