Kiwin Verjus Dressing

Name: Kiwin Verjus Dressing
Prep time: 5 min
Total time: 5 min
Yield: 150 ml
Cuisine: Mediterranean
Ingredients: 100 g Kiwi; 10 g Cilantro; 16.48 ml Olive Oil; 15 g Shallot; 9.8 ml Verjus; salt, as needed Salt

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

Kiwin Verjus from a three-star kitchen.

Ratio

Olive Oil 16 mlVerjus 10 ml

Ingredients

Kiwi — 100 g
Cilantro — 10 g
Olive Oil — 16.48 ml
Shallot — 15 g
Verjus — 9.8 ml
Salt — salt, as needed

Method

Pour to the lines in order (bottom → top): Olive Oil, Verjus.
Add finishing notes: Kiwi, Cilantro, Shallot, Salt.
Cap the jar and shake until emulsified.

Provenance

Head chef of the three-Michelin-star El Celler de Can Roca in Girona, run with his two brothers; twice named best restaurant in the world.

Adapted from a Joan Roca recipe (Joan Roca / Bodegas Robles (Agraz-Verjus recipes from El Celler de Can Roca)).

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?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Joan Roca / Bodegas Robles (Agraz-Verjus recipes from El Celler de Can Roca) (published as “Kiwin Verjus Dressing”). Full citation lives in Provenance.

Add to a jar