Skip to main content
Epicurious
Cookbooks

Shallot-Hazelnut Vinaigrette

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1 small shallot, minced
2 tablespoons fresh orange juice
2 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
1/4 cup hazelnut oil
Kosher salt and freshly ground black pepper

Preparation

  1. In a mixing bowl combine the shallot, orange juice, vinegar, and olive and hazelnut oils; season with salt and pepper. Whisk thoroughly to combine. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.

Michael's Genuine Food
TagsSalad DressingSaladShallotVegetableOrangeCitrusFruitDairy FreeGluten FreeVegetarianVeganEasyQuickMake Ahead5 Ingredients or FewerNo-CookCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like lemony baked salmon and strawberry shortcake roll.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Strawberry Shortcake Roll
A birthday favorite in the Bon Appétit Test Kitchen.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.