From Michael Rafidi's kitchen · Albi, Washington
shake · vinaigrette
NATIONAL AWARD WINNERCoralcourt Sherry-Shallot
From a national-award-winning chef
Ratio
SHERRY VIN 300OLIVE OIL 440POM MOLASSES 36
Ingredients
- SHALLOT200 g
- SHERRY VIN300 ml
- SALT15 g
- OLIVE OIL440 ml
- HARISSA75 g
- POM MOLASSES36 ml
Method
- Pour to the lines in order (bottom → top): SHERRY VIN, OLIVE OIL, POM MOLASSES.
- Add finishing notes: SHALLOT, SALT, HARISSA.
- Cap the jar and shake until emulsified.
Provenance
Levantine / Palestinian-inspired chef of Albi and Maydan projects in Washington, D.C.; James Beard Outstanding Chef 2024. Wood-fired cooking and fermented chile sauces.
Originally published as Harissa 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 Michael Rafidi / Albi (StarChefs) (published as “Harissa Vinaigrette”). Full citation lives in Provenance.