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
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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)
1848 Calories
184g Fat
49g Carbs
11g Protein
×
Nutrition Facts
Amount per serving
Calories 1848
% Daily Value*
Total Fat 184g 236%
Saturated Fat 17g 86%
Cholesterol 0mg 0%
Sodium 1281mg 56%
Total Carbohydrate 49g 18%
Dietary Fiber 7g 26%
Total Sugars 33g
Protein 11g
Vitamin C 12mg 60%
Calcium 161mg 12%
Iron 4mg 20%
Potassium 660mg 14%
*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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