Orange Hazelnut Vinaigrette

FOR GRILLED DISHES 

Classic barbecue sauces, whether based on tomatoes, mustard, or vinegar, don’t do much to enhance vegetables. Mustard and vinegar work well only as team players along with oil, as in this vinaigrette. We love the subtleties of hazelnut oil here on grilled vegetables such as asparagus, endive, radicchio, fennel, and broccoli. The vinaigrette is best made up shortly before serving.

The Orange Hazelnut Vinaigrette is a delightful and versatile dressing that brings together the bright and zesty flavors of fresh orange with the rich and nutty notes of hazelnuts. This vinaigrette is a perfect companion for various dishes, particularly those featuring grilled vegetables. Its combination of citrusy and earthy elements adds a burst of flavor that can elevate the simplest of salads or vegetable dishes.

The vinaigrette starts with a base of Champagne or rice vinegar, which provides a gentle tanginess. The addition of freshly grated orange zest and juice brings in a vibrant citrus aroma and taste that contrasts beautifully with the nutty hazelnut oil. Dijon mustard adds a touch of complexity and a hint of heat to balance out the sweetness of the orange.

One of the highlights of this vinaigrette is the chopped toasted hazelnuts that are stirred in. These nuts not only provide a pleasant crunch but also infuse the dressing with a delightful nuttiness, complementing the other flavors perfectly.

The vinaigrette’s creamy texture is achieved by slowly whisking in hazelnut oil and vegetable (or sunflower) oil to create a harmonious emulsion. Seasoning with kosher salt or coarse sea salt and ground white pepper ties all the flavors together and ensures a well-balanced taste profile.

Whether drizzled over a simple mixed greens salad, roasted vegetables, or even used as a marinade for grilled tofu or chicken, the Orange Hazelnut Vinaigrette adds a layer of sophistication and depth to your culinary creations. Its versatility makes it a go-to dressing for both casual meals and special occasions, bringing a touch of elegance to your table.

MAKES: ABOUT 1 CUP

INGREDIENTS:

• 2 tablespoons Champagne vinegar or rice vinegar
• 2 teaspoons freshly grated orange zest plus ¼ cup fresh orange juice
• ½ teaspoon Dijon mustard
• ¼ cup plus 2 tablespoons hazelnut oil
• ¼ cup vegetable oil or sunflower oil
• 2 tablespoons chopped toasted hazelnuts
• Kosher salt or coarse sea salt
• Ground white pepper

INSTRUCTIONS:

1. In a bowl, whisk together the Champagne vinegar (or rice vinegar), freshly grated orange zest, fresh orange juice, and Dijon mustard.
2. Slowly whisk in both the hazelnut oil and the vegetable oil (or sunflower oil) to emulsify the dressing.
3. Stir in the chopped toasted hazelnuts to add a nutty crunch to the vinaigrette.
4. Season the vinaigrette to taste with kosher salt or coarse sea salt and ground white pepper.
5. Serve the Hazelnut-Orange Vinaigrette right away at the table. It’s perfect for drizzling over grilled vegetables, adding a delightful citrusy and nutty flavor to your dish.

VARIATION:

For a different twist, consider a balsamic orange vinaigrette variation:

• Replace the Champagne vinegar with balsamic vinegar.
• Swap the hazelnut oil for olive oil.
• Increase the Dijon mustard to 1½ teaspoons for a slightly more robust flavor.