From Judy Rodgers's kitchen · Zuni Café, San Francisco
shake · vinaigrette
NATIONAL AWARD WINNERCounter Champagne
From a national-award-winning chef
Ratio
OLIVE OIL 120CHAMPAGNE VIN 30
Ingredients
- OLIVE OIL120 ml
- CHAMPAGNE VIN30 ml
- SALT4.5 g
- PEPPER1 g
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, CHAMPAGNE VIN.
- Add finishing notes: SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
California–Mediterranean chef of Zuni Café in San Francisco; James Beard Outstanding Chef and Cookbook Award for The Zuni Café Cookbook. Died 2013; restaurant continues.
Originally published as Champagne Vinaigrette (Bread Salad).
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 Zuni Café Cookbook / Food & Wine roast chicken bread salad (published as “Champagne Vinaigrette (Bread Salad)”). Full citation lives in Provenance.