Forktionary

Hazelnut Oil Vinaigrette Recipe

Recreate the magic of San Diego's Trophy Grill with this exquisite Hazelnut Oil Vinaigrette, originally featured in Bon Appétit (April 1996). This vibrant dressing is quick to make, bursting with fresh herbs and a nutty, sophisticated flavor that elevates any salad or grilled dish. Perfect for a light summer meal or an elegant dinner party!

Prep Time 5 mins
Cook Time 10 mins
Calories 1127.5 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Hazelnut Oil Vinaigrette

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Hazelnut Oil Vinaigrette

  • Fresh Basil
  • Fresh Parsley
  • 1 small clove garlic, minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Rice Wine Vinegar
  • 2 tablespoons hazelnut oil
  • Salt, to taste
  • Fresh Ground Black Pepper

How to Make Hazelnut Oil Vinaigrette

  1. In a small bowl, combine the minced garlic, Dijon mustard, fresh basil, and parsley.
  2. Gradually whisk in the olive oil until emulsified.
  3. Add the rice vinegar and continue whisking.
  4. Slowly drizzle in the hazelnut oil while whisking constantly to create a smooth emulsion.
  5. Season generously with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
  6. Whisk again before serving to re-emulsify. Enjoy!

Chef's Tip for Extra Flavor

Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

0g

Fat

69g

Carbs

0g

Recipe Categories (Choose a category and find related recipes!)

15 Minutes Or Less Time To Make Course Preparation Occasion Salads Easy Summer Salad Dressings Seasonal