Roasted Pumpkin Seed Oil Vinaigrette

recipe
Because Austrian roasted pumpkin seed oil, a current favorite in American restaurant kitchens, becomes acrid when it's heated, it's best not to cook it.
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Yield:

1/2 cup

Recipe from

Food & Wine

Ingredients

1/4 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon roasted pumpkin seed oil (see Note)
2 teaspoons white wine vinegar
1 teaspoon minced jalapeño
1 garlic clove, minced
1/2 teaspoon minced fresh ginger
Pinch each of salt and freshly ground pepper

Preparation

Combine all of the ingredients in a bowl.

Make Ahead: The vinaigrette can be refrigerated overnight. Serve at room temperature.

Serve With: Grilled shrimp; shrimp or vegetable dumplings; chicken salad; avocado-tomato salad; boiled rice noodles

Notes: Roasted pumpkin seed oil is available at specialty food stores.

Note:

Marcia Kiesel,

December 1998
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