Citrus Vinaigrette with Hazelnut Oil
Submitted by MICHAL
A bright vinaigrette of fresh orange juice, lemon juice, and balsamic vinegar whisked with olive oil and nutty hazelnut oil. Fennel seeds, scallions, and fresh herbs make it sparkle. No cooking required.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
20 minThis is the kind of dressing that makes you eat salad on purpose.
Fresh orange juice, lemon juice, and a splash of balsamic vinegar form the acid base, then olive oil and hazelnut oil get whisked in for body and a rich, toasty depth.
Crushed fennel seeds, minced scallions, chives, fennel fronds, and parsley layer in so much fresh flavor that you’ll want to drizzle this on everything from grilled fish to roasted beets.
No cooking, no blender, just a bowl and a whisk.
Kitchen Tips
- Hazelnut oil is the secret ingredient here. It adds a toasty richness that plain olive oil can’t match. Look for it in the specialty oil section.
- Crush the fennel seeds with the flat side of a knife or in a mortar and pestle. You want them cracked, not powdered.
- Make this 30 minutes ahead and let it sit at room temperature so the flavors meld before serving.
Ingredients
Directions
Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds.
Whisk in the oils, then the herbs.
Taste, and adjust any of the ingredients if necessary.
The dressing should be fresh and sparkly.
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