Assaisonnement Tabbouleh

Name: Assaisonnement Tabbouleh
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (110 ml)
Cuisine: Middle Eastern
Ingredients: 2 Tbsp (30 ml) Lemon Juice; 1/3 cup olive oil (80 ml) Olive Oil

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

DRESSING · CAULIFLOWER TABBOULEH

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

Armand Arnal's lemon-oil dressing for cauliflower tabbouleh.

On the jar

ASSAISONNEME

Method: shake
Yield: about ½ cup
Ingredients: 2
Jar batch: 2.3× recipe

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Ratio

OLIVE OIL 80 mlLEMON JUICE 30 ml

Ingredients

Lemon Juice2 Tbsp (30 ml)
Olive Oil1/3 cup olive oil (80 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
Cap the jar and shake until emulsified.

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2 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.

4 kitchens · 2 stars · 4 national awards

Assaisonnement Tabbouleh★ STARRED KITCHENOn the jar: ASSAISONNEME
Arabic Tahini Salad SauceNATIONAL AWARD WINNEROn the jar: ARABIC
Sabih Tahini Sauce★ STARRED KITCHENOn the jar: SABIH TAHINI
Passion Fruit DressingNATIONAL AWARD WINNEROn the jar: AMBA TEHINA

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Provenance

Armand Arnal. Provençal. Cited awards include: Michelin 1* (La Chassagnette); Green Star.

Originally published as Assaisonnement Taboulé.

Adapted from a Armand Arnal recipe (Armand Arnal / Michelin Dining In).

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 2.3× 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 Armand Arnal / Michelin Dining In (published as “Assaisonnement Taboulé”). Full citation lives in Provenance.

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