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.

Marcia Kiesel
Recipe by Food & Wine December 1998

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Recipe Summary

Yield:
1/2 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all of the ingredients in a bowl.

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  • 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.

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