A deliciously nutty vinaigrette that’s a little creamy with tahini. The perfect consistency for salads, grains, vegetables and more!
Why is this Vinaigrette SO Delicious?
High quality ingredients! I LOVE Sherry Vinegar – so worth having in your pantry!
~ a delicious nutty flavor with caramel notes.
This sumptuous vinaigrette is just a little creamy due to adding one tablespoon of Tahini.
Just the right amount of zing – minced Shallots and Garlic make every vinaigrette zesty!
The Easy Method:
- Add Sherry Vinegar, Red Wine Vinegar, Minced Shallots & Garlic and Italian Seasonings to a small bowl, whisk to combine and leave 10 minutes to macerate.
Why Macerate? By soaking the Shallots and Garlic in an acidic solution removes their harsh flavor and make them crisp and acidic. - Add Tahini, Salt & Pepper, whisk in until smooth.
- Lastly, measure the Hazelnut Oil and Neutral Oil in a small pyrex measuring cup (the spout will lend to pouring it in a stream.) Slowly stream the oils into the bowl – whisking until emulsified. Done, Delicious – Easy!
Uses for Hazelnut Vinaigrette:
- Fabulous for any Lettuce Salad
- Has enough body for: A composed salad: a salad where the ingredients are carefully arranged rather than tossed together in a bowl
- Drizzle over Roasted or Grilled Vegetables
- Pour over any Grain Salad: Think Quinoa, Vegetables, Herbs, Nuts & Cheese
- Use with your favorite Cooked Protein; chicken, shrimp, tofu or tempeh
- Pairs nicely with Fruits added to salads; pears, oranges, pomegranate, apples and apricots
Wonderful Textures team with Crispy Cheese Croutons and a Creamy Hazelnut Dressing – Winter just got a little brighter!
Add a Secondary Nutty Flavor:
Simple coarsely chop Roasted Unsalted Hazelnuts ~ add for crunch & extra flavor!
Can you Change up these Ingredients?
Well , I love it as written!
Yet – you can change up the vinegar, an organic apple cider vinegar could work.
I use part “Hazelnut Oil” – because it is a luxury oil (a little more expensive than seed oils) – AND 1/2 cup will lend ENOUGH Hazelnut flavor!
I do not add mustards as I do in SO MANY Vinaigrettes. I feel it takes away from the nutty Hazelnut Flavor… but add up to 1 teaspoon of grainy mustard if you like.
Sweetener could be cane sugar or maple syrup too.
I always have a few cruets of dressing hanging out in the fridge…
Ready to be drizzled on a salad creation, dipped and devoured with whatever produce makes its way into the house!
♥️ Salads Dressings and Vinaigrettes as I do?
SEE all my: Salad Dressings & Vinaigrettes
Enjoy this yummy and versatile Hazelnut Vinaigrette!
Karen
Karen’s Hazelnut Vinaigrette – it’s a little creamy!
Equipment
- 1 small bowl and wire whisk
Ingredients
- 3 tablespoon sherry vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon shallots, peeled and minced
- 1 1/4 teaspoon garlic , peeled and minced, or finely grated
- 1 teaspoon Italian seasonings
- 1 tablespoon tahini, well stirred
- 1 teaspoon honey , (optional but I like)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 5 tablespoons Roasted Hazelnut Oil, I use La Tourangelle brand
- 4 tablespoons neutral oil, I use expeller pressed sunflower or safflower oil
Instructions
- In a medium sized bowl add the first 5 ingredients sherry vinegar through Italian seasonings. Mix with a whisk, set aside 10 minutes to macerate and blend the flavors.
- Whisk in the tahini, salt & pepper. Measure with oils in a small measuring cup.Drizzle slowly into the bowl while whisking, until emulsified.
- Store in a clean glass cruet or glass container and refrigerate
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
five stars!
Easy and yummy. Had a new bottle of hazelnut oil and put to good use.
Putting it on everything! Thanks for a great dressing.
Thank Jan for writing. So happy the dressing was yummy – and that you are adding to everything! 😀Karen
Subbed the Hazlenut oil for La Tourangelle’s Walnut oil because that’s what I have on hand. Added some walnuts to our steak salad and used this vinaigrette to dress it. It was so so good. Gonna use the small bit that was leftover on some cooked beets tonight, can’t wait!
Hi Nichole ~ So happy to hear you loved the dressing. La Tourangelle’s Walnut oil is lovely, a good substitute; a great company.
Adding walnuts too sounds yummy. Perfect to add to your beets! Thank you for taking the time to write to me. 😀Karen