Toasted Almond Vinaigrette Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated March 25, 2025

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions.

This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely.

Recipe Details

Toasted Almond Vinaigrette Recipe

Prep 5 mins
Active 3 mins
Total 5 mins
Makes 1 cup of vinaigrette
Cook Mode (Keep screen awake)

Ingredients

  • 1/3 cup toasted almonds, chopped into rough 1/8th-inch pieces

  • 3 tablespoons balsamic vinegar

  • 1 tablespoon water

  • 1 tablespoon honey

  • 1 small shallot, finely minced (about 1 tablespoon)

  • 1 tablespoons chopped herbs (parsley, tarragon, or basil work well)

  • 1/2 cup canola oil

  • 1/4 cup extra virgin olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Combine all ingredients in small container or squeeze bottle. Seal container and shake vigorously until emulsified. Shake again before each use.

This Recipe Appears In

Nutrition Facts (per serving)
1848Calories
184gFat
49gCarbs
11gProtein
×
Nutrition Facts
Amount per serving
Calories1848
% Daily Value*
Total Fat 184g236%
Saturated Fat 17g86%
Cholesterol 0mg0%
Sodium 1281mg56%
Total Carbohydrate 49g18%
Dietary Fiber 7g26%
Total Sugars 33g
Protein 11g
Vitamin C 12mg60%
Calcium 161mg12%
Iron 4mg20%
Potassium 660mg14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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