Herb Salad Vinaigrette

Name: Herb Salad Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (175 ml)
Cuisine: French Classic
Ingredients: 2 tbsp of white wine vinegar (30 ml) White Wine Vinegar; 1/2 tsp Dijon mustard (2.5 ml) Dijon Mustard; 4 tbsp of groundnut oil (60 ml) Peanut Oil; about 6 Tbsp (100 ml) Olive Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) White Pepper

Independent adaptation of a publicly published Chris & Jeff Galvin recipe. Not affiliated with, sponsored by, or endorsed by Chris & Jeff Galvin.

DRESSING · FRISÉE & HERB SALADS & SEARED TUNA

In the published recipe, this is the dressing for escabeche of yellowfin tuna.

Galvin's dressing for frisée & herb salads & seared tuna.

On the jar

HERB SALAD

Method: shake
Yield: about ¾ cup
Ingredients: 6
Jar batch: 1.35× recipe

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Ratio

OLIVE OIL 100 mlPEANUT OIL 60 mlW.WINE VINEGAR 30 ml

Ingredients

White Wine Vinegar2 tbsp of white wine vinegar (30 ml)
Dijon Mustard1/2 tsp Dijon mustard (2.5 ml)
Peanut Oil4 tbsp of groundnut oil (60 ml)
Olive Oilabout 6 Tbsp (100 ml)
Saltabout ¼ tsp (2 g)
White Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, PEANUT OIL, W.WINE VINEGAR.
Season to finish: SALT (to taste), WHITE PEPPER (to taste), DIJON (about ¾ tsp).
Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. 6 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 8 stars · 2 national awards

Herb Salad Vinaigrette★ STARRED KITCHENOn the jar: HERB SALAD
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE
House Vinaigrette★★★ KITCHENOn the jar: HOUSE VINAIG
Lemon Vinaigrette★ STARRED KITCHENOn the jar: LEMON

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Provenance

Chris & Jeff Galvin works in French bistro / modern French at Galvin La Chapelle; credentials include Michelin 1* (Galvin La Chapelle, London); Michelin 1* (Galvin at Windows, historically).

Adapted from a Chris & Jeff Galvin recipe (Chris & Jeff Galvin / Great British Chefs (escabeche of yellowfin tuna)).

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 1.35× 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 Chris & Jeff Galvin / Great British Chefs (escabeche of yellowfin tuna) (published as “Herb Salad 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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