Charred Lemon Salad Dressing

Name: Charred Lemon Salad Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (180 ml)
Cuisine: French Classic
Ingredients: 8 Tbsp EVOO (120 ml) Olive Oil; 4 Tbsp from charred lemon (60 ml) Lemon Juice; to taste ~1/2 teaspoon Salt; to taste Pepper

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

DRESSING · FRISÉE-WATERCRESS SALAD WITH SHISHITOS

In the published recipe, this is the dressing for frisée-watercress salad. The same recipe pairs it with Shallot-Garlic Marinade, the steak marinade.

Dave Beran's charred lemon dressing for a frisée salad.

On the jar

CHARRED LEMO

Method: shake
Yield: about ¾ cup
Ingredients: 4
Jar batch: 1.4× recipe

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Ratio

OLIVE OIL 120 mlLEMON JUICE 60 ml

Ingredients

Olive Oil8 Tbsp EVOO (120 ml)
Lemon Juice4 Tbsp from charred lemon (60 ml)
Saltto taste ~1/2 teaspoon
Pepperto taste

Where it sits

One of 719 vinaigrettes in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 2:1, higher than 31% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is lemon juice. In this category chefs also reach for red wine vinegar (125 recipes), Sherry vinegar (110), and white wine vinegar (84).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
Season to finish: SALT (about ¾ tsp), PEPPER (about ¾ tsp).
Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

3 kitchens · 4 stars · 2 national awards

Charred Lemon Salad Dressing★ STARRED KITCHENOn the jar: CHARRED LEMO
Honey Lemon Vinaigrette★ STARRED KITCHENOn the jar: HONEY LEMON
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC

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Provenance

Contemporary American chef of Seline (and formerly Dialogue / Pasjoli) in Los Angeles / Santa Monica; James Beard Best Chef: California 2026 with Michelin recognition. Formerly Next Chicago under Achatz.

Adapted from a Dave Beran recipe (Dave Beran / Food & Wine).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.4× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Dave Beran / Food & Wine (published as “Charred Lemon Salad Dressing”). Full citation lives in Provenance.

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