Walnut oil adds great nutty flavor to many foods. “In France,” says Noeldottir, “I was taught to sauté some bread crumbs and garlic in walnut oil, along with broken-up walnuts and some chopped parsley, salt and pepper, and to use it all as an omelette filling. Divine.” SteveG likes this same combo with pasta. “Nice, thick, toothsome noodles tossed in that sauce and moistened with reserved cooking water are a pleasant simple surprise.”
Walnut oil is frequently used for salad dressings (such as CHOW’s Walnut Oil and Chive Vinaigrette). Aaron likes it in dressings for quinoa or wild rice salads, with roasted vegetables, chopped toasted walnuts, herbs, garlic, and onions. “The walnut oil really brings out the nuttiness in the grain,” he says.
Bake acorn squash with butter, brown sugar, and a drizzle of walnut oil, suggests Leper, who says, “The result is amazing.” “When I make granola with dried cranberries, apples, and walnuts I mix the oil with honey and a little vanilla extract, warm it, and mix it into the grains and nuts before toasting,” says morwen.
Discuss: favorite recipes using walnut oil?