Cider Walnut Oil Vinaigrette

Name: Cider Walnut Oil Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: French Classic
Ingredients: big pinch of kosher salt (1.5 g) Salt; 1 tsp Dijon mustard (5 ml) Dijon Mustard; 2 Tbsp apple cider vinegar (30 ml) Cider Vinegar; 1/2 cup toasted walnut oil (120 ml) Walnut Oil; 1/2 cup extra-virgin olive oil (120 ml) Olive Oil

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

DRESSING · APPLE-WALNUT & CRISP VEGETABLE SALADS

In the published recipe, this is the dressing for A Boat, a Whale & a Walrus, Sasquatch 2014.

Renée Erickson's cider-walnut vinaigrette for apple salads.

On the jar

CIDER-WALNUT

Method: shake
Yield: about 1¼ cups
Ingredients: 5
Jar batch: 0.95× recipe

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Ratio

WALNUT OIL 120 mlOLIVE OIL 120 mlCIDER VINEGAR 30 ml

Ingredients

Saltbig pinch of kosher salt (1.5 g)
Dijon Mustard1 tsp Dijon mustard (5 ml)
Cider Vinegar2 Tbsp apple cider vinegar (30 ml)
Walnut Oil1/2 cup toasted walnut oil (120 ml)
Olive Oil1/2 cup extra-virgin olive oil (120 ml)

Method

Pour to the lines in order (bottom → top): WALNUT OIL, OLIVE OIL, CIDER VINEGAR.
Season to finish: SALT (about ¼ tsp), DIJON (about 1 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. 5 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 3 stars · 3 national awards

Cider Walnut Oil VinaigretteNATIONAL AWARD WINNEROn the jar: CIDER-WALNUT
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC
Garlic VinaigretteNATIONAL AWARD WINNEROn the jar: GARLIC

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Provenance

Renee Erickson works in Pacific Northwest / seafood at The Whale Wins; credentials include James Beard Best Chef: Northwest 2016 (The Whale Wins).

Originally published as Cider-Walnut Oil Vinaigrette.

Adapted from a Renee Erickson recipe (Renee Erickson / NJ.com excerpt (A Boat, a Whale & a Walrus, Sasquatch 2014)).

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 0.95× 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 Renee Erickson / NJ.com excerpt (A Boat, a Whale & a Walrus, Sasquatch 2014) (published as “Cider-Walnut Oil Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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