Hazelnut Vinaigrette

By Naomi Oelbaum


2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 1/2 teaspoons garlic, chopped
1 1/2 teaspoons dijon mustard
1/2 cup olive oil
6 tablespoons rice vinegar
6 tablespoons hazelnut oil

number of servings: 1 1/2 cups


Mix basil, parsley, garlic, and dijon mustard together.  Slowly whisk in olive oil, then rice vinegar and finally, hazelnut oil.  Add salt and pepper to taste.

Tips & Advice:

If you don't have basil, use cilantro instead.  I like to use dark greens (spinach, kale, etc) plus tomatoes, mushrooms, and red peppers with this dressing.  Shredded brussels sprouts, shaved parmigiano-reggiano cheese, pomegranate seeds, and a little lemon zest are also delicious when added.


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