Nut Vinaigrette

This light vinaigrette builds all its flavor from one key technique: toasting chopped hazelnuts directly in the oil over low heat. As the nuts slowly turn golden over 5-8 minutes, they infuse the oil with a deep, roasted nuttiness that bottled nut oils can’t match.

Once cooled, lemon zest, fresh lemon juice, water, and a half teaspoon of sugar round it out. The lemon and sugar balance the richness of the nut oil, and the water loosens it to a proper drizzling consistency. The shreds of lemon peel scattered throughout add tiny bursts of citrus in every bite.

This dresses a simple green salad beautifully, but it’s also excellent over roasted beets, steamed asparagus, or grilled stone fruit.

Kitchen Tips

• Stir the nuts constantly over low heat. Hazelnuts go from golden to burnt in seconds, and burnt nut oil tastes bitter.
• Let the oil and nuts cool completely before adding the lemon juice. Hot oil sputters when acid hits it.
• Use a microplane for the lemon zest. Fine shreds dissolve into the dressing; thick strips float and stick to your teeth.
• Whisk or shake well before each use. This dressing separates naturally.

Variations

• Swap hazelnuts for walnuts or sliced almonds for a different nut profile.
• Add a teaspoon of Dijon mustard for a creamier, emulsified dressing.
• Replace the lemon with orange zest and juice for a sweeter, more mellow vinaigrette.