On the jar: Caperpier Mustard–red Wine Panzanella
shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minCaperpier Mustard-Red Wine Panzanella
Independent adaptation of a publicly published Barton Seaver recipe. Not affiliated with, sponsored by, or endorsed by Barton Seaver.
A bright dressing for salads and vegetables.
Ratio
Ingredients
- Grain Mustard — 1 Tbsp whole grain mustard (15 ml)
- Olive Oil — ¼ cup olive oil (60 ml)
- Red Wine Vinegar — 2 Tbsp red wine vinegar (30 ml)
- Salt — salt (2 g)
Method
- Pour to the lines in order (bottom → top): Grain Mustard, Olive Oil, Red Wine Vinegar.
- Add finishing notes: Salt.
- 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.
3 kitchens · 3 stars · 2 national awards
- Caperpier Mustard–red Wine PanzanellaNATIONAL AWARD WINNER
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First run is small.
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Provenance
Seafood-focused American chef and James Beard Cookbook Award winner. Sustainable seafood advocate working from Mid-Atlantic and New England kitchens and cookbooks.
Originally published as Mustard–Red Wine Panzanella 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 Barton Seaver / Alaska Seafood (pollock panzanella) (published as “Mustard–Red Wine Panzanella Vinaigrette”). Full citation lives in Provenance.