On the jar: Sablefield Kale And Beetroot
shake · vinaigrette
★ STARRED KITCHENPrep 5 minSablefield Kale and Beetroot
Independent adaptation of a publicly published Angela Hartnett recipe. Not affiliated with, sponsored by, or endorsed by Angela Hartnett.
Kale And Beetroot from a starred kitchen.
Ratio
Ingredients
- Red Wine Vinegar — 15ml red-wine vinegar
- Olive Oil — 80ml olive oil
- Dijon Mustard — 1 tsp Dijon mustard (5 ml)
- Salt — sea salt (2 g)
- Pepper — milled pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Red Wine Vinegar, Olive Oil, Dijon Mustard.
- Add finishing notes: Salt, Pepper.
- 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.
1 kitchen · 1 star · 0 national awards
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First run is small.
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Provenance
Angela Hartnett works in Italian / modern British at Murano; credentials include Michelin 1* (Murano, London); Michelin 1* (Cafe Murano lineage / Hartnett Holder & Co).
Originally published as Kale and Beetroot Vinaigrette.
More from this kitchenFAQ
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 Angela Hartnett / The Guardian (kale and beetroot with brazil nuts) (published as “Kale and Beetroot Vinaigrette”). Full citation lives in Provenance.