Hazelnut Vinaigrette

Name: Hazelnut Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (100 ml)
Cuisine: French Classic
Ingredients: 1/4 heaping cup hazelnuts, toasted and finely ground (60 ml) Hazelnuts; 3 Tbsp hazelnut oil (45 ml) Hazelnut Oil; 1 Tbsp red wine vinegar (15 ml) Red Wine Vinegar; 1 tsp finely chopped shallot (5 ml) Shallot; 1 tsp minced thyme leaves (5 ml) Thyme; 1/2 tsp honey (2.5 ml) Honey; 1/4 tsp kosher salt (1.25 ml) Salt; ⅛ tsp (0.3 g) Pepper

Independent adaptation of a publicly published Paul Kahan recipe. Not affiliated with, sponsored by, or endorsed by Paul Kahan.

DRESSING · ROASTED BEETS & BURRATA & CHARRED KALE

In the published recipe, this is the dressing for burrata charred kale. The same recipe pairs it with Pecorino Lemon Kale Dressing, the dressing.

The dressing from Kahan's burrata charred kale.

On the jar

HAZELNUT

Method: shake
Yield: about ½ cup
Ingredients: 8
Jar batch: 2.75× recipe

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Ratio

HAZELNUT OIL 45 mlRED WINE VIN 15 ml

Ingredients

Hazelnuts1/4 heaping cup hazelnuts, toasted and finely ground (60 ml)
Hazelnut Oil3 Tbsp hazelnut oil (45 ml)
Red Wine Vinegar1 Tbsp red wine vinegar (15 ml)
Shallot1 tsp finely chopped shallot (5 ml)
Thyme1 tsp minced thyme leaves (5 ml)
Honey1/2 tsp honey (2.5 ml)
Salt1/4 tsp kosher salt (1.25 ml)
Pepper⅛ tsp (0.3 g)

Method

Pour to the lines in order (bottom → top): HAZELNUT OIL, RED WINE VIN.
Shake-to-line (dashed marks): add HAZELNUTS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: SHALLOT (¼ shallot), THYME (about 1 Tbsp), SALT (about ¾ tsp), PEPPER (about ¼ tsp), HONEY (about 1½ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 4 stars · 3 national awards

Hazelnut VinaigretteNATIONAL AWARD WINNEROn the jar: HAZELNUT
Mustard-Sherry DressingNATIONAL AWARD WINNEROn the jar: MUSTARDSHERR
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT

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Provenance

Paul Kahan works in New American / Chicago; credentials include James Beard Outstanding Chef 2013; James Beard Best Chef: Midwest 2004.

Adapted from a Paul Kahan recipe (Paul Kahan / Epicurious (Cooking for Good Times, Lorena Jones Books 2019)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.75× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Paul Kahan / Epicurious (Cooking for Good Times, Lorena Jones Books 2019) (published as “Hazelnut Vinaigrette”). Full citation lives in Provenance.

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