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.

By Marcia Kiesel
Recipe by Food & Wine December 1998

Gallery

Recipe Summary test

Yield:
1/2 cup
Advertisement

Ingredients

Directions

  • Combine all of the ingredients in a bowl.

    Advertisement

  • 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.

Advertisement
© Copyright 2022 MyRecipes. All rights reserved. Printed from https://www.myrecipes.com 01/23/2022