PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Pearlgate Chicory Salad

Independent adaptation of a publicly published Andy Beynon recipe. Not affiliated with, sponsored by, or endorsed by Andy Beynon.

Chicory Salad from a starred kitchen.

Ratio

Ratio by volume: Olive Oil 45 ml, Red Wine Vinegar 15 ml
Olive Oil 45 mlRed Wine Vinegar 15 ml

Ingredients

  • Olive Oil — 3 tbsp of extra virgin olive oil (45 ml)
  • Red Wine Vinegar — 1 tbsp of red wine vinegar (15 ml)
  • Salt — sea salt, to taste

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Red Wine Vinegar.
  2. Add finishing notes: Salt.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

4 kitchens · 8 stars · 1 national award

Put it on a jar Build it as a gift ▸

First run is small.

Leave an email and we’ll hold a jar with this recipe on it.

Provenance

Andy Beynon works in Modern British seafood at Behind; credentials include Michelin 1* (Behind, London).

Originally published as Chicory Salad Vinaigrette.

Adapted from a Andy Beynon recipe (Andy Beynon / Great British Chefs (grilled poussin with chicory salad)).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Andy Beynon / Great British Chefs (grilled poussin with chicory salad) (published as “Chicory Salad Vinaigrette”). Full citation lives in Provenance.

Add to a jar