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.

Yield: 1/2 cup
Recipe from Food & Wine

More 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

  1. Combine all of the ingredients in a bowl.
  2. Make Ahead: The vinaigrette can be refrigerated overnight. Serve at room temperature.
  3. Serve With: Grilled shrimp; shrimp or vegetable dumplings; chicken salad; avocado-tomato salad; boiled rice noodles
  4. Notes: Roasted pumpkin seed oil is available at specialty food stores.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Pumpkin Seed Oil Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy