PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Charred Lemon Salad Dressing

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

Dave Beran's Charred Lemon Salad Dressing, from the published recipe.

Ratio

Ratio by volume: Olive Oil 120 ml, Lemon Juice 60 ml
Olive Oil 120 mlLemon Juice 60 ml

Ingredients

  • Olive Oil — 8 Tbsp EVOO (120 ml)
  • Lemon Juice — 4 Tbsp from charred lemon (60 ml)
  • Salt — to taste ~1/2 teaspoon
  • Pepper — to taste

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Lemon Juice.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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).

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

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