All questions

What is the best kind of vinegar to use when making a vinaigrette with roasted hazelnut oil? It's for a salad with arugula, pears, roasted carrots and a fairly mild cheese (probably Manchego). Ideas for a generic combination (i.e., what vinegar + hazelnut oil would work well with many salads) would also be appreciated. Thank you. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked about 8 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
8 answers 3330 views
nutcakes
added about 8 years ago

For that particular salad I'd live to have sherry vinegar, especially with that cheese added. It add a special taste. But white wine vinegar will serve you well for all purposes. Champagne vinegar would be extra special

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
hardlikearmour
hardlikearmour

hardlikearmour is a trusted home cook.

added about 8 years ago

White wine or champagne vinegar would be nice. Generically it depends on the greens you are using ==> Cooks Illustrated has recipes for a red wine vinaigrette for mild flavored greens, and creamy garlic for bitter greens, and a mustard balsamic for peppery greens.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
lastnightsdinner
added about 8 years ago

I'd definitely say Sherry vinegar with those particular ingredients. Sounds like a lovely salad! White balsamic might be another option.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 8 years ago

I'm in the Spanish sherry vinegar camp. An older one being best.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
SallyCan
added about 8 years ago

How about white balsamic?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
KitchenKim
added about 8 years ago

One of my favorite recipes from Suzanne Goin is her Roasted Pear Salad with Endives, Hazelnuts and St. Agur. For the dressing she uses hazelnut oil and adds a mixture of sherry vinegar & rice vinegar. The recipe can be found online :). enjoy.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
innoabrd
added about 8 years ago

Just nothing quite like a good spanish sherry vinegar. Headed to Andalucia after xmas and plan to bring some back!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 8 years ago

Yes indeed. I find Spanish sherry vinegar to be far superior to most of what passes as balsamic vinegar in this country (and I do own the real stuff). It will harmonize well with nut oils. In fact I may have to try AntoniaJames salad out, as I have fresh arugula on hand.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52