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Roasted Pumpkin Seed Oil Vinaigrette

  • SERVINGS: Makes about 1/2 cup
  • BASIC-EASY
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Because Austrian roasted pumpkin seed oil, a current favorite in American restaurant kitchens, becomes acrid when it's heated, it's best not to cook it.

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  1. 1/4 cup fresh orange juice
  2. 2 tablespoons soy sauce
  3. 1 tablespoon plus 1 teaspoon roasted pumpkin seed oil (see Note)
  4. 2 teaspoons white wine vinegar
  5. 1 teaspoon minced jalapeño
  6. 1 garlic clove, minced
  7. 1/2 teaspoon minced fresh ginger
  8. Pinch each of salt and freshly ground pepper
  1. Combine all of the ingredients in a bowl.
Make Ahead The vinaigrette can be refrigerated overnight. Serve at room temperature. Notes Roasted pumpkin seed oil is available at specialty food stores. Serve With Grilled shrimp; shrimp or vegetable dumplings; chicken salad; avocado-tomato salad; boiled rice noodles.
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