Friday, July 13, 2012

Basic Walnut Oil Vinaigrette

Summer salads are a staple around here, and one of my favorite types of dressing is a basic vinaigrette.  I’ve always made them with olive oil, but this summer I’ve discovered walnut oil and the pleasant nutty flavor it brings to a simple vinaigrette.  This dressing is so simple to pull together – only 3 ingredients.  The subtle toasty walnut flavor here is a great complement to anything from spicy greens, quinoa based salads, and bean or lentil summer salads. 

Oh, and let me come clean on my level of general laziness:  one of the reasons I’m a big vinaigrette fan is the fact that they’re so fast to pull together.  I recently got this nifty little tool which means I can make a vinaigrette in my liquid measuring cup – only one dirty dish!  Speaking of time and busy-ness and ‘laziness’ as a virtue…have you read this article from the NY Times?  A very interesting read.

Anyhow, next time you want to make a simple dressing but are wanting something a little different, give this walnut oil based vinaigrette a try.  I have been loving it on brown lentil salads, if you’re into that kind of thing!

Basic Walnut Oil Vinaigrette

  • 1/2 c walnut oil
  • 3 Tbsp balsamic vinegar
  • 2 tsp dijon mustard
Put balsamic vinegar and mustard in a liquid measuring cup.  Whisk together well, then drizzle in walnut oil while continuing to whisk.  Dressing will emulsify as you add the oil.  Store in the fridge; will keep for at least a month.


  1. This looks delicious and your pictures are amazing. Would love for you to share your photos with us at

  2. This is one of the best dressings I've ever had. Seriously delicious.

  3. Excellent dressing alone or for a basic dressing base! The second time I made it I added 3 medium tomatoes to it, let it sit in the fridge for a bit to thicken up. Next time I will try to add some celery and carrots. Thanks for sharing this great recipe.

  4. It came together beautifully, as you said. But probably because my balsamic was not aged, it lacked a little flavor. I made it up with fresh-ground pepper and a bit of Demerara and this will now be my go-to vinaigrette this summer!


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