Mezze / Tabbouleh Lemon-Vinegar Dressing

Name: Mezze / Tabbouleh Lemon-Vinegar Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (55 ml)
Cuisine: Middle Eastern
Ingredients: ½ garlic clove, crushed or grated Garlic; 2 tbsp red wine vinegar (30 ml) Red Wine Vinegar; 1 tbsp EVOO (15 ml) Olive Oil; juice of ½ lemon Lemon Juice

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

DRESSING · TABBOULEH OR MEZZE SALADS

In the published recipe, this is the dressing for tabbouleh.

Hartnett's lemon-vinegar dressing for tabbouleh.

On the jar

MEZZE

Method: shake
Yield: about ¼ cup
Ingredients: 4
Jar batch: 5.65× recipe

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Ratio

RED WINE VIN 30 mlOLIVE OIL 15 ml

Ingredients

Garlic½ garlic clove, crushed or grated
Red Wine Vinegar2 tbsp red wine vinegar (30 ml)
Olive Oil1 tbsp EVOO (15 ml)
Lemon Juicejuice of ½ lemon

Where it sits

One of 359 dressings in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 0.5:1, higher than 9% of the catalog’s dressings (median 2:1), a sharper mix for the category.

The acid here is red wine vinegar and lemon juice. In this category chefs also reach for lime juice (58 recipes), rice vinegar (52), and white wine vinegar (30).

The fat here is olive oil. In this category chefs also reach for sesame oil (34 recipes) and vegetable oil (24).

Method

Pour to the lines in order (bottom → top): RED WINE VIN, OLIVE OIL.
Season to finish: GARLIC (3 cloves), LEMON JUICE (to taste).
Cap the jar and shake until emulsified.

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Keep this recipe

4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

2 kitchens · 1 star · 1 national award

Mezze / Tabbouleh Lemon-Vinegar Dressing★ STARRED KITCHENOn the jar: MEZZE
Herring Waldorf Dressing★ STARRED KITCHENOn the jar: HERRING
Dill-Chive Potato Dressing★ STARRED KITCHENOn the jar: DILLCHIVE
Arabic Tahini Salad SauceNATIONAL AWARD WINNEROn the jar: ARABIC

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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 Mezze / Tabbouleh Lemon–Vinegar Dressing.

Adapted from a Angela Hartnett recipe (Angela Hartnett / BBC Saturday Kitchen (mezze)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 5.65× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Angela Hartnett / BBC Saturday Kitchen (mezze) (published as “Mezze / Tabbouleh Lemon–Vinegar Dressing”). Full citation lives in Provenance.

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