Equipment
Ingredients
Dressing Base
- 80 g shallots, finely minced
- 45 ml white wine vinegar
- 6 g chives, finely snipped
- 15 g sugar
- 6 g pink peppercorns, lightly crushed
- 60 ml olive oil
- salt
Texture
- 60 g hazelnuts, raw, peeled
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 254 kcal
- Protein
- 3 g
- Carbohydrates
- 9 g
- Fat
- 24 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 293 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 156 mg
- Calcium
- 30 mg
- Iron
- 1.0 mg
- Magnesium
- 30 mg
- Phosphorus
- 53 mg
- Zinc
- 0.4 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 4.4 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.3 mg
- Folate
- 21 mcg
- Water
- 19 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a jar or bowl, combine the minced shallots, white wine vinegar, snipped chives, sugar, crushed pink peppercorns, olive oil, and salt.
Cover the mixture and refrigerate for 12 hours (overnight) to soften the shallots and meld flavors.
Preheat the oven to 175°C (350°F).
Spread hazelnuts on a parchment-lined sheet pan and toast for 5 to 7 minutes until golden brown and fragrant.
Coarsely chop the toasted hazelnuts once cooled and stir them into the dressing base.
Adjust seasoning with extra salt or vinegar if needed, garnish with fresh chives, and serve immediately.
Chef's Notes
- Toasting the hazelnuts is crucial for developing their rich, nutty flavor. Watch them closely as they can go from perfectly toasted to burnt very quickly.
- Allowing the dressing to meld overnight significantly softens the sharpness of the raw shallots, creating a smoother, more integrated flavor profile.
- The pink peppercorns offer a mild, fruity spice that complements the hazelnuts without overpowering them. If unavailable, a pinch of finely ground white pepper can be substituted, but use sparingly.
- For an even finer texture, you can pulse the toasted hazelnuts in a food processor a few times, but avoid turning them into a paste – a coarse chop is ideal for texture.
- This dressing is incredibly versatile. It's excellent on green salads, roasted vegetables, or even as a marinade for chicken or fish.
Storage
Refrigerator: 72 hours — Keep in an airtight container.
Reheating: Bring to room temperature before serving.
Troubleshooting
Hazelnuts are bitter or burnt
Cause: Oven hot spots or toasting for too long.
Fix: Cannot be fixed; discard and toast a new batch.
Prevention: Check nuts at 5 minutes; they continue to cook slightly after removal from the oven.
Cultural Context
This vinaigrette, with its emphasis on toasted nuts and fresh herbs, is a sophisticated take on classic French dressing principles. While not tied to a specific regional dish, it embodies the French culinary tradition of balancing acidity, fat, and aromatics to enhance the natural flavors of ingredients.
