Warm Summer Vegetable Dressing

Name: Warm Summer Vegetable Dressing
Prep time: 5 min
Total time: 5 min
Yield: 160 ml
Cuisine: Mediterranean
Ingredients: 100 g Onion; 8 g Anchovy; 60 ml Red Wine Vinegar; 75 ml Olive Oil; 60 ml Basil; 5 g Garlic; 2 g Salt; 0.5 g Pepper

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

Warm Summer Vegetable from a national-award-winning chef.

Ratio

Red Wine Vinegar 60 mlOlive Oil 75 mlBasil 60 ml

Ingredients

Onion — 100 g
Anchovy — 8 g
Red Wine Vinegar — 60 ml
Olive Oil — 75 ml
Basil — 60 ml
Garlic — 5 g
Salt — 2 g
Pepper — 0.5 g

Method

Pour to the lines in order (bottom → top): Red Wine Vinegar, Olive Oil, Basil.
Add finishing notes: Onion, Anchovy, Garlic, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Marco Canora works in Seasonal Italian-American at Hearth; credentials include James Beard Best Chef: New York City 2017 (Hearth).

Adapted from a Marco Canora recipe (Marco Canora / Food & Wine (warm summer vegetable salad)).

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 Marco Canora / Food & Wine (warm summer vegetable salad) (published as “Warm Summer Vegetable Dressing”). Full citation lives in Provenance.

Add to a jar