Food & Cooking Recipes Lunch Recipes Hazelnut Vinaigrette 2.9 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes about 3/4 cup Use this to make our Roasted Parsnip, Celery Heart, and Apple Salad. Ingredients ⅓ 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 Directions 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. Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until shallot softens, about 2 minutes. Let cool slightly. 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. Rate it Print