Mustard-Red Wine Panzanella Vinaigrette

Name: Mustard-Red Wine Panzanella Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (100 ml)
Cuisine: Mediterranean
Ingredients: 1 Tbsp whole grain mustard (15 ml) Grain Mustard; ¼ cup olive oil (60 ml) Olive Oil; 2 Tbsp red wine vinegar (30 ml) Red Wine Vinegar; about ¼ tsp (2 g) Salt

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

DRESSING · POLLOCK PANZANELLA

In the published recipe, this is the dressing for pollock panzanella.

Barton Seaver's mustard-red wine vinaigrette for panzanella.

On the jar

MUSTARDRED

Method: shake
Yield: about ½ cup
Ingredients: 4
Jar batch: 2.45× recipe

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Ratio

OLIVE OIL 60 mlRED WINE VIN 30 mlGRAIN MUSTARD 15 ml

Ingredients

Grain Mustard1 Tbsp whole grain mustard (15 ml)
Olive Oil¼ cup olive oil (60 ml)
Red Wine Vinegar2 Tbsp red wine vinegar (30 ml)
Saltabout ¼ tsp (2 g)

Where it sits

One of 719 vinaigrettes in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 2:1, higher than 31% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is red wine vinegar. In this category chefs also reach for lemon juice (160 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, GRAIN MUSTARD.
Season to finish: SALT (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.

3 kitchens · 1 star · 4 national awards

Mustard-Red Wine Panzanella VinaigretteNATIONAL AWARD WINNEROn the jar: MUSTARDRED
Classic AïoliNATIONAL AWARD WINNEROn the jar: AIOLI
Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Anchovy VinaigretteNATIONAL AWARD WINNEROn the jar: ANCHOVY

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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.

Adapted from a Barton Seaver recipe (Barton Seaver / Alaska Seafood (pollock panzanella)).

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 2.45× 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 Barton Seaver / Alaska Seafood (pollock panzanella) (published as “Mustard–Red Wine Panzanella Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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