The Elegant Simplicity of Walnut Vinaigrette

There’s a certain magic in transforming humble ingredients into something extraordinary, and this Walnut Vinaigrette from the incomparable Michael Ruhlman is a prime example. I remember the first time I encountered it, tucked away in his seminal work “Ratio.” It wasn’t just about using nut oil; it was the revelation that you could emulsify the very essence of the nut into the dressing, creating layers of flavor and texture that a simple oil-based vinaigrette could only dream of. Whether you prefer a silken, integrated sauce or a more rustic, textured emulsion, this recipe offers a profound depth that elevates the simplest salad into a culinary masterpiece.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 6 (as a dressing for salad)
• Yield: 1 cup
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 1/4 cup Sherry Wine Vinegar: The backbone of our acidity, providing a bright, slightly fruity tang.
• 1/4 teaspoon Salt: Essential for balancing flavors and bringing out the best in all ingredients.
• 3 ounces Canola Oil (or other neutral oil): This provides body and a clean canvas for the other flavors to shine. A light vegetable oil or grapeseed oil would also work beautifully.
• 3 ounces Walnut Oil: The star of the show, imbuing the vinaigrette with its distinctive, rich, and slightly earthy character.
• 1/4 cup Walnuts, toasted and coarsely chopped: For the chunky version, these add a delightful textural contrast and a concentrated burst of walnut flavor.

Equipment Needed

• Small bowl (for chunky version)
• Whisk (for chunky version)
• Blender or immersion blender (for smooth version)
• Measuring cups and spoons

Instructions

This recipe offers two delightful paths to walnut vinaigrette glory, each yielding a unique texture and experience.

For the Chunky Vinaigrette:

1. Combine the Foundation: In a small bowl, combine the sherry wine vinegar and salt.
2. Whisk in the Oils: Begin whisking the canola oil into the vinegar mixture. Gradually add it in a slow, steady stream, whisking continuously. This is the beginning of your emulsification, creating a slightly thickened base.
3. Introduce the Walnut Oil: Once the canola oil is well incorporated, gradually whisk in the walnut oil in the same manner, continuing to whisk until the dressing is starting to emulsify and thicken slightly.
4. Fold in the Walnuts: Finally, gently fold in the toasted and coarsely chopped walnuts. Ensure they are evenly distributed throughout the vinaigrette.

For the Smooth Vinaigrette:

1. Combine All Elements: In the jar of a blender (or the beaker of an immersion blender), combine the sherry wine vinegar, salt, and the toasted walnuts.
2. Emulsify with Oils: Begin blending. While the blender is running, slowly and steadily drizzle in the canola oil. Once the canola oil is mostly incorporated and the mixture has started to emulsify, continue to drizzle in the walnut oil in a thin stream.
3. Blend Until Silken: Continue to blend until the walnuts are completely pureed and the vinaigrette is smooth, creamy, and has achieved a silken consistency. You may need to scrape down the sides of the blender jar once or twice to ensure all the nuts are incorporated.

Expert Tips & Tricks

• Toasting Walnuts is Key: Never skip toasting your walnuts for the vinaigrette. Toasting them in a dry skillet over medium heat or in a 350°F (175°C) oven for 8-10 minutes until fragrant significantly amplifies their flavor, bringing out nutty, earthy notes that are crucial for a truly exceptional vinaigrette. Keep a close eye on them, as they can burn quickly.
• The Art of Emulsification: For both methods, the key to a stable vinaigrette is a good emulsification. This means the oil and vinegar are suspended together in tiny droplets, creating a creamy, unified dressing. Whisking or blending gradually and steadily is essential. If your vinaigrette “breaks” (separates), don’t despair! You can often revive it by starting with a teaspoon of water or a little more vinegar in a clean bowl and slowly whisking or blending the broken dressing back in.
• Walnut Oil Quality Matters: Since walnut oil is a star ingredient, use the best quality you can find. Fresh, cold-pressed walnut oil will have a more vibrant flavor than older, more oxidized versions.
• Acidity Adjustment: The sherry wine vinegar provides a wonderful tang, but you can adjust the acidity to your preference. If you find it too sharp, you can add a tiny pinch of sugar or a touch more neutral oil. Conversely, if you want more zip, a splash more vinegar can do the trick.

Serving & Storage Suggestions

This Walnut Vinaigrette is a chameleon, adapting beautifully to a variety of salads. It truly shines when paired with ingredients that offer a contrast in flavor and texture. Think crisp endive, peppery watercress, slightly bitter radicchio, or even sweet and tart apples. A salad of grilled chicken or roasted root vegetables would also find a perfect partner in this dressing.

For the chunky version, serve it immediately after making it to enjoy the textural integrity of the nuts. For the smooth version, it can be made slightly ahead.

Storage: Store any leftover vinaigrette in an airtight container in the refrigerator for up to 1 week. The oils may solidify slightly when chilled; simply let it sit at room temperature for about 15-20 minutes and give it a vigorous shake or whisk to re-emulsify before serving.

Nutritional Information

This nutritional information is an estimation for the entire yield of the vinaigrette and will vary based on exact ingredient brands and quantities used.

Nutrient	Amount per Serving (approx. 2.5 tbsp)	% Daily Value
Calories	282 kcal	14%
Total Fat	31.6 g	41%
Saturated Fat	3.1 g	16%
Cholesterol	0 mg	0%
Sodium	97 mg	4%
Total Carbohydrate	1.1 g	<1%
Dietary Fiber	0.4 g	1%
Sugars	0.5 g	1%
Protein	0.8 g	2%

Note: Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Nutty Alternatives: While walnuts are classic, don’t hesitate to experiment with other toasted nuts. Pecans offer a slightly sweeter, richer profile, while hazelnuts bring a delightful earthy depth. Simply toast and chop them to your desired consistency.
• Vinegar Variations: Feel free to swap the sherry wine vinegar for other complementary vinegars. A good quality red wine vinegar or apple cider vinegar would also be lovely. For a milder tang, a white balsamic vinegar can be a good choice.
• A Touch of Sweetness: If your palate leans towards a slightly sweeter vinaigrette, a tiny drizzle of honey or maple syrup can be incorporated, especially in the smooth version.

FAQs

Q: Can I make this vinaigrette ahead of time?
A: Yes, both versions can be made ahead. The smooth version will hold its emulsion longer, while the chunky version is best enjoyed closer to when it’s made to preserve the texture of the nuts. Store any leftovers in an airtight container in the refrigerator.

Q: My vinaigrette separated. What should I do?
A: Don’t worry! This is a common occurrence with vinaigrettes. To fix it, simply place a teaspoon of water or a little extra vinegar in a clean bowl and slowly whisk or blend in the separated dressing. This should help re-emulsify it.

Q: What kind of salads are best for this vinaigrette?
A: This vinaigrette is particularly well-suited for salads with a touch of bitterness or sharpness, such as those featuring endive, radicchio, watercress, or fruit like apples or pears. It also pairs wonderfully with roasted vegetables and grilled meats.

Q: Can I use raw walnuts instead of toasted walnuts?
A: While you can, toasting the walnuts is highly recommended. Toasting brings out their natural oils and intensifies their flavor, which is crucial for this recipe. Raw walnuts will result in a milder flavor and a less complex profile.

Q: How long does the vinaigrette last?
A: Stored properly in an airtight container in the refrigerator, the vinaigrette should last for up to one week.

Final Thoughts

This Walnut Vinaigrette is a testament to the power of simple, quality ingredients treated with care. It’s a dressing that doesn’t just dress a salad; it becomes an integral part of it, offering a nutty richness and elegant tang that will leave your guests asking for the recipe. Whether you choose the rustic charm of the chunky version or the silken sophistication of the smooth, you’re in for a treat. I encourage you to experiment with it, to see how it transforms your everyday greens into something truly special. Pair it with a crisp, dry white wine or a light-bodied Pinot Noir for a delightful culinary experience. Enjoy the process, savor the flavors, and share the joy this simple vinaigrette brings.