Roasted Pumpkin Seed Oil Vinaigrette

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.


1/2 cup

Recipe from

Food & Wine


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


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.