Recipes with Walnut Oil

Walnut oil is a valuable ally in the kitchen. Appreciated for its intense flavor and nutritional benefits, it can be used in dressings as well as in certain sweet dishes. Discover how to enjoy its unique aromas with our recipe ideas and a delicious preparation to try!

Why Choose Walnut Oil in Your Cooking?

Walnut oil offers numerous benefits:

• Rich in omega-3 and antioxidants: Supports brain and cardiovascular health.

• Distinct, nutty flavor: Its bold aroma enhances everything from salads to desserts

• Perfect for dressings and cold dishes: Pairs beautifully with vegetables, cheeses, and even sweets.

  
  

Recipe Ideas with Walnut Oil

Walnut Oil Vinaigrette : Mix 3 tablespoons of walnut oil, 1 tablespoon of apple cider vinegar, 1 teaspoon of honey, salt, and pepper. Perfect for a lamb’s lettuce and walnut salad!

Gourmet Toasts with Cheese and Walnut Oil : Top a slice of whole-grain bread with fresh goat cheese, a few walnut halves, and a drizzle of walnut oil — a delicious appetizer!

Moist Walnut Oil Cake :Replace part of the butter in your cake recipe with walnut oil for a light texture and a subtly woody, nutty flavor.

Recipe: Pan-Fried Foie Gras with Walnut and Hazelnut Crust

Ingredients:

• 400 g raw duck foie gras

• 200 g celeriac

• 80 g shelled hazelnuts

• 80 g walnut halves

• 1 lemon

• 1 egg

• 50 g flour

• 10 cl balsamic vinegar

• 1 tbsp walnut oil

• 1 tbsp neutral oil

• 6 sprigs of chives

• Salt and pepper

  
  

Preparation:

1. Toast the walnuts in a dry pan for about 5 minutes. Do the same with the hazelnuts, then let both cool separately.

2. Meanwhile, reduce the balsamic vinegar by half over medium heat, then let cool. Rub the hazelnuts in your hands to remove their skins. Blend the walnuts and hazelnuts together to make a fine crumb coating.

3. In a bowl, mix both oils, the balsamic reduction, salt, and pepper. Peel and thinly slice the celeriac, drizzle with lemon juice, and cook in boiling salted water for 3–4 minutes — they should remain slightly firm. Rinse in cold water, drain, and cover with plastic wrap.

4. Cut the foie gras into 12 slices about 1 cm thick. Season with salt and pepper. Beat the egg in a shallow dish, place the flour in another, and the nut mixture in a third.

5. Coat the foie gras slices in flour, then egg, then the nut crumb. Sear over high heat in a non-stick pan for 1 minute per side.

6. Arrange the celeriac slices on 6 plates, drizzle with the vinaigrette, and top with the hot foie gras. Sprinkle with chopped chives and serve immediately.

   
   

With its nutritional benefits and refined flavor, walnut oil is an essential ingredient for creating healthy, elegant, and flavorful dishes.

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