PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Junipermill Grilled Vegetable

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

April Bloomfield's Junipermill Grilled Vegetable, from the published recipe.

Ratio

Ratio by volume: Sherry Vinegar 45 ml, Olive Oil 120 ml
Sherry Vinegar 45 mlOlive Oil 120 ml

Ingredients

  • Sherry Vinegar — 3 Tbsp (45 ml)
  • Olive Oil — 1/2 cup EVOO (120 ml)
  • Garlic — 1 small clove minced
  • Salt — 1 tsp flaky (5 g)
  • Marjoram — pinch fresh (1 g)
  • Mint — pinch fresh (1 g)

Method

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

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Provenance

British-American chef of The Spotted Pig era in New York; James Beard Best Chef: New York City with Michelin recognition at the gastropub. Nose-to-tail British-Italian cooking.

Originally published as Grilled Vegetable Vinaigrette.

Adapted from a April Bloomfield recipe (April Bloomfield / Slate).

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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 April Bloomfield / Slate (published as “Grilled Vegetable Vinaigrette”). Full citation lives in Provenance.

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