From Ashley Christensen's kitchen · Poole's Diner, Raleigh
shake · vinaigrette
NATIONAL AWARD WINNERChristensen Pimentón Vinaigrette
From an award-winning kitchen
Ratio
SHERRY VIN 45DIJON 5OLIVE OIL 120
Ingredients
- SHERRY VIN45 ml
- DIJON5 ml
- PAPRIKA2 g
- GARLIC5 g
- OLIVE OIL120 ml
- SALT3 g
Method
- Pour to the lines in order (bottom → top): SHERRY VIN, DIJON, OLIVE OIL.
- Add finishing notes: PAPRIKA, GARLIC, SALT.
- Cap the jar and shake until emulsified.
Provenance
Southern American chef of Poole's Diner in Raleigh; James Beard Best Chef: Southeast and Outstanding Chef. Southern vegetable cookery and the cookbook Poole's.
Originally published as Christensen Pimentón Vinaigrette.
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 Ashley Christensen Southern Spanish notes (published as “Christensen Pimentón Vinaigrette”). Full citation lives in Provenance.