Prep 10 mins
Cook 0 mins
From Bon Appetit April 1996 as served at the Trophy Sports' Grill in San Diego, California.
Make and share this Hazelnut Oil Vinaigrette recipe from Food.com.
- In a small glass measuring cup, mix together the basil, parsley, garlic, and Dijon mustard.
- Gradually whisk in the olive oil, followed by the rice vinegar and finally the hazelnut oil.
- Season with salt and pepper to taste.
- Whisk again just before serving.
What a pleasure this dressing is, I really love the nut oil addition. I used it on my salad tonight and then drizzled some on the asparagus as well. When I started to squeeze the Dijon bottle nothing came out, imagine my surprise! I can attest to the fact that it's still a marvelous dressing without it. It's very light tasting and really enhances whatever you use it on.