Fennel Chile Vinaigrette

Name: Fennel Chile Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (100 ml)
Cuisine: French Classic
Ingredients: 2 cloves garlic, grated on a Microplane Garlic; 1 Tbsp plus 1 tsp lemon juice (20 ml) Lemon Juice; 1 1/2 Tbsp red wine vinegar (22.5 ml) Red Wine Vinegar; 1/2 tsp Dijon mustard (2.5 ml) Dijon Mustard; 1/2 tsp fennel seed, toasted and ground (2.5 ml) Fennel Seed; 1/4 tsp crushed red chile flakes (1.25 ml) Red Pepper; 1/4 cup extra-virgin olive oil (60 ml) Olive Oil; 1/2 tsp sea salt (3 g) Salt; 1/4 tsp freshly ground black pepper (0.5 g) Pepper

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

DRESSING · TOMATO-PEACH BREAD SALAD & LITTLE GEM

In the published recipe, this is the dressing for grilled bread salad.

The dressing from Badman's grilled bread salad.

On the jar

FENNEL-CHILE

Method: shake
Yield: about ½ cup
Ingredients: 9
Jar batch: 2.5× recipe

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Ratio

OLIVE OIL 60 mlRED WINE VIN 23 mlLEMON JUICE 20 ml

Ingredients

Garlic2 cloves garlic, grated on a Microplane
Lemon Juice1 Tbsp plus 1 tsp lemon juice (20 ml)
Red Wine Vinegar1 1/2 Tbsp red wine vinegar (22.5 ml)
Dijon Mustard1/2 tsp Dijon mustard (2.5 ml)
Fennel Seed1/2 tsp fennel seed, toasted and ground (2.5 ml)
Red Pepper1/4 tsp crushed red chile flakes (1.25 ml)
Olive Oil1/4 cup extra-virgin olive oil (60 ml)
Salt1/2 tsp sea salt (3 g)
Pepper1/4 tsp freshly ground black pepper (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, LEMON JUICE.
Add by count: 5 CLOVES GARLIC.
Season to finish: FENNEL SEED (about 1 tsp), RED PEPPER (about ½ tsp), SALT (about 1 tsp), PEPPER (about ½ tsp), DIJON (about 1 tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 9 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 5 stars · 1 national award

Fennel Chile VinaigretteNATIONAL AWARD WINNEROn the jar: FENNEL-CHILE
Ravigote Sauce★ STARRED KITCHENOn the jar: RAVIGOTE
Lemon-Caper Fridge Vinaigrette★ STARRED KITCHENOn the jar: LEMONCAPER
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE

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Provenance

Charleen Badman works in Vegetable-forward Southwestern at FnB; credentials include James Beard Best Chef: Southwest 2019 (FnB).

Originally published as Fennel-Chile Vinaigrette.

Adapted from a Charleen Badman recipe (Charleen Badman / James Beard Foundation (grilled bread salad)).

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 2.5× 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 Charleen Badman / James Beard Foundation (grilled bread salad) (published as “Fennel-Chile 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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