Honey-Walnut Vinaigrette

This is a pretty basic one so I don’t think I am giving away too many of Mr. Ruhlman’s secrets. This is from his cookbook Ruhlman’s Twenty. This recipe is for a salad that serves about four people, but it is a little light. If you want to keep it subtle then make it as is – I usually double it.

Ingredients

  • 2 tablespoons fresh lemon juice (never used that bottled stuff)
  • 2 tablespoons honey
  • Kosher salt (1/4 tsp – 1/2 tsp)
  • pinch of cayenne
  • 2 tablespoons walnut oil (or canola oil)

Preparation

Combine everything except the oil in a large bowl. Slowly whisk in the oil. Or you can put it all in a Tupperware , close the lid and shake.

 

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