Hazelnut Vinaigrette

Makes about 3/4 cup


  • cup hazelnuts (about 1 ounce)

  • ¼ cup extra-virgin olive oil

  • 1 shallot, finely chopped

  • 1 tablespoon plus 1 teaspoon sherry vinegar

  • 2 teaspoons fresh lemon juice

  • Coarse salt

  • ¼ 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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