PANTRYFLEX

On the jar: Coralroom Escabeche Citrus

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Escabeche Citrus Dressing

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

Escabeche Citrus from a national-award-winning chef.

Ratio

Ratio by volume: Orange Juice 240 ml, Lime Juice 120 ml, Lemon Juice 120 ml, Sherry Vinegar 30 ml, Olive Oil 120 ml
Orange Juice 240 mlLime Juice 120 mlLemon Juice 120 mlSherry Vinegar 30 mlOlive Oil 120 ml

Ingredients

  • Orange Juice — 4 oranges (juiced)
  • Lime Juice — 4 limes (juiced)
  • Lemon Juice — 4 lemons (juiced)
  • Sherry Vinegar — 1/8 cup sherry vinegar (30 ml)
  • Olive Oil — 1/2 cup extra virgin olive oil (120 ml)
  • Fennel — 1 head fennel, thinly sliced
  • Shallot — 2 shallots, thinly sliced

Method

  1. Pour to the lines in order (bottom → top): Orange Juice, Lime Juice, Lemon Juice, Sherry Vinegar, Olive Oil.
  2. Add finishing notes: Fennel, Shallot.
  3. Cap the jar and shake until emulsified.

Provenance

Nina Compton works in Caribbean / Creole New Orleans at Compère Lapin; credentials include James Beard Best Chef: South 2018 (Compère Lapin).

Adapted from a Nina Compton recipe (Nina Compton / CBS The Dish (Caribbean seafood pepper pot)).

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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 follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Nina Compton / CBS The Dish (Caribbean seafood pepper pot) (published as “Escabeche Citrus Dressing”). Full citation lives in Provenance.

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