shake · vinaigrette
★★★ KITCHENPrep 5 minMix-Vegetable Vinaigrette
Independent adaptation of a publicly published Carme Ruscalleda recipe. Not affiliated with, sponsored by, or endorsed by Carme Ruscalleda.
DRESSING · BLANCHED VEGETABLES
In the published recipe, this is the dressing for mixed blanched vegetables.
Carme Ruscalleda's vinaigrette for blanched vegetables.
Ratio
Ingredients
- Shallotabout 2½ shallots (100 g)
- Olive Oil3¼ cups (800 ml)
- Water3¼ cups (800 ml)
- Cider Vinegar1 cup + 1/4 cup apple cider vinegar (300 ml)
- Saltabout ¾ tsp (5 g)
- Bay Leafabout 2½ leaves (0.5 g)
- Parsleyabout ¼ bunch (5 g)
- Thyme1 thyme sprig (sachet)
- Pepperabout 1 tsp (3 g)
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, WATER, CIDER VINEGAR.
- Add by count: 1½ SHALLOTS.
- Season to finish: SALT (to taste), BAY LEAF (a pinch), PARSLEY (about 1 tsp), THYME (a pinch), PEPPER (a pinch).
- Cap the jar and shake until emulsified.
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Provenance
Carme Ruscalleda. Catalan. Cited awards include: Michelin 3* (Sant Pau, historical).
Originally published as Vinagreta Mix Hortalisses.
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.15× 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 Carme Ruscalleda / ruscalleda.cat (published as “Vinagreta Mix Hortalisses”). Full citation lives in Provenance.