New This Month

Hazelnut Vinaigrette


Use this to make our Roasted Parsnip, Celery Heart, and Apple Salad.

  • Yield: Makes about 3/4 cup

Source: Martha Stewart Living, January 2005


  • 1/3 cup hazelnuts (about 1 ounce)
  • 1/4 cup extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 2 teaspoons fresh lemon juice
  • Coarse salt
  • 1/4 cup hazelnut oil or light vegetable oil, such as canola
  • Freshly ground pepper


  1. Preheat oven to 375 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns deep golden brown, 10 to 12 minutes. While still hot, rub hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.

  2. Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until shallot softens, about 2 minutes. Let cool slightly.

  3. Stir together vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in hazelnut oil and then hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.

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