Walnut Oil Vinaigrette

This salty, nutty vinaigrette is best served on blanched vegetables, such as leeks, asparagus, and artichoke, green beans, or on roasted red or gold beets. You can also season crispy greens, like bok choy, with a splash of this vinaigrette.

Serves: 4Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 2 Tbsp. walnuts, toasted
  • 2 Tbsp. walnut oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. shoyu
  • 1 Tbsp. chopped scallions
  • 1 tsp. chopped dill
  • 1 tsp. lemon zest
  • 1 clove garlic, minced
  • 1 tsp. chopped parsley

Directions

  • Chop walnuts coarsely. Whisk all ingredients together.