From Dave Beran's kitchen · Seline, Los Angeles
shake · vinaigrette
★ STARRED KITCHENCharred Lemon Salad Dressing
From an award-winning kitchen
Ratio
OLIVE OIL 120LEMON JUICE 60
Ingredients
- OLIVE OIL120 ml
- LEMON JUICE60 ml
- SALT3 g
- PEPPER1 g
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
- Add finishing notes: SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Contemporary American chef of Seline (and formerly Dialogue / Pasjoli) in Los Angeles / Santa Monica; James Beard Best Chef: California 2026 with Michelin recognition. Formerly Next Chicago under Achatz.
Originally published as Charred Lemon Salad Dressing.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Dave Beran / Food & Wine (published as “Charred Lemon Salad Dressing”). Full citation lives in Provenance.