Orange Nut Oil Vinaigrette

Preparation info

  • Difficulty


  • Makes a generous

    ½ cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This simple blend is delicious not only on spicy greens like arugula and cress but also on grilled greens like radicchio and endive and crisp cooked vegetables like green beans and asparagus. It’s also a nice marinade or finishing sauce for simply cooked chicken, pork, and shrimp. I guess I’d say it’s one of those all-purpose sauces. I return to it again and again, and you will too.


  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 5 tablespoons fresh orange juice
  • 2 teaspoons finely grated orange zest
  • 6 tablespoons toasted walnut oil or other nut oil
  • 2 teaspoons sherry vinegar
  • Salt and freshly ground pepper to taste


Vigorously Whisk all the ingredients together until combined or combine in a glass jar and shake. Store in the refrigerator for up to 3 days.