19 minutes
A zesty and nutty vinaigrette perfect for salads, grilled vegetables, or as a marinade.
Sliced Almonds, toasted
tablespoons
tablespoons
teaspoons
teaspoons
to taste
to taste
Minced Shallot, minced
teaspoons
1. Toast Almonds
Preheat your oven to 350°F (180°C). Spread the sliced almonds out on a baking sheet or pie pan. Toast them in the oven for about 3-4 minutes until they turn a lightly golden color and emit a fragrant aroma. Transfer the almonds to a plate to cool.
2. Grind Almonds
After the almonds have cooled, grind them very finely using a food processor or by hand with a mortar and pestle. Be careful to grind them just enough to achieve a fine consistency without turning them into a paste.
3. Prepare Base
In a small bowl, whisk together the fresh lime juice, Dijon mustard, granulated sugar, and 1/4 teaspoon of kosher salt.
4. Emulsify
Gradually add the extra-virgin olive oil to the bowl, whisking continuously until the mixture becomes creamy and well blended.
5. Combine Ingredients
Stir in the finely minced almonds and the minced shallot into the emulsified mixture. Taste the vinaigrette and adjust the seasoning with additional kosher salt and freshly ground black pepper as needed.
6. Blend Flavors
Let the vinaigrette sit for about 15 minutes to allow the flavors to meld together. Just before using, give it another quick whisk to ensure everything is well mixed.
Introduce a small amount of finely minced jalapeño or a pinch of red pepper flakes to add heat. Or, for a smoky spice, a bit of chipotle in adobo sauce could add both spice and a smoky undertone.
For a creamier texture, blend in a small amount of Greek yogurt or avocado. These additions will also help to emulsify the vinaigrette, making it richer and more substantial.
Add fresh herbs such as cilantro, basil, or mint to the vinaigrette. Each herb will complement the lime differently—cilantro for a more Mexican-inspired flavor, basil for an Italian touch, and mint for a refreshing zing.
Add a splash of soy sauce, tamari, or fish sauce to introduce an umami element. This will give the vinaigrette a savory depth that can be especially complimentary in salad dressings and marinades.
Replace the lime juice with another citrus juice such as lemon, orange, or grapefruit. Each will bring a different acidity and sweetness level. Meyer lemon, for instance, will give a sweeter, less tart profile, while grapefruit can lend a slightly bitter, yet refreshing edge.
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