I have a question about the recipe "Roasted Potato Salad with Mustard-Walnut Vinaigrette" from Shannon. Can you substitute something for the walnut oil or is it crucial to the recipe?
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PieceofLayerCake is a trusted source on baking.
It looks like its only to echo the flavor of the walnuts. You could just replace it with more olive oil.
I wouldn't say it's crucial, but if you have any other flavored oils on hand they might make a nice substitution. I've used a jalapeno-infused olive oil in lieu of the roasted walnut oil and it worked great (although was a lot spicier)!
Cynthia is a trusted source on Bread/Baking.
I'm dreadfully allergic to nuts and nut oils. Here, I would sub a deeply flavorful extra-virgin olive oil, and sub roasted peanuts for the walnuts. That might sound heretical to some, but to those of us with nut allergies.........
Plus a cherry on top if you pretty, pretty please.
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