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Recipe

Walnut Oil Vinegrette

5 min • 4 to 6 servings •
Andrew Sachs
Arugula salad with dried beets, walnut oil, and a balsamic dressing on a white plate with a fork.

I first made this variation of a simple vinaigrette when I had a vegan coming for dinner. The strong nutty flavor of the walnut oil added depth to the salad and made the side stand out on the plate. I have made it many times since. It goes well with all types of leafy greens from arugula to radicchio.

Ready

  • Walnut oil (I like La Nogalera Walnut Oil)
  • A good Balsamic Vinegar
  • Salt
  • Ground Peppercorns

    • Set

  • Small bowl
  • Small whisk

    • Go!

  • Add walnut oil to the bowl
  • Add roughly ⅓ as much balsamic to the bowl.
  • Throw in a pinch of salt and a pinch of pepper.
  • Whisk well.
  • Taste.
  • Adjust.

    • salad vegan vegetarian vinaigrette walnut oil

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