Lemon-Shallot Watermelon Dressing

Name: Lemon-Shallot Watermelon Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (140 ml)
Cuisine: French Classic
Ingredients: 1/2 cup minced (80 g) Shallot; 1/4 cup EVOO (60 ml) Olive Oil; 3 1/2 Tbsp (52.5 ml) Lemon Juice; 2 Tbsp chopped (4 g) Tarragon

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

DRESSING · WATERMELON SALAD & GRILLED SHRIMP

In the published recipe, this is the dressing for watermelon salad with grilled shrimp.

Grant Achatz's lemon-shallot dressing for watermelon salad.

On the jar

LEMONSHALLO

Method: shake
Yield: about ½ cup
Ingredients: 4
Jar batch: 2.25× recipe

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Ratio

OLIVE OIL 60 mlLEMON JUICE 53 ml

Ingredients

Shallot1/2 cup minced (80 g)
Olive Oil1/4 cup EVOO (60 ml)
Lemon Juice3 1/2 Tbsp (52.5 ml)
Tarragon2 Tbsp chopped (4 g)

Where it sits

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

Its fat to acid ratio is 1.1:1, higher than 19% 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.
Add by count: 4½ SHALLOTS, ½ BUNCH TARRAGON.
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.

2 kitchens · 4 stars · 1 national award

Lemon-Shallot Watermelon Dressing★ STARRED KITCHENOn the jar: LEMONSHALLO
Mustard Vinaigrette★ STARRED KITCHENOn the jar: HONEY DIJON
Pomegranate Syrup Dressing★ STARRED KITCHENOn the jar: POMEGRANATE
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE

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Provenance

American modernist chef of Michelin three-star Alinea in Chicago; James Beard Outstanding Chef. Also Next and The Aviary; progressive tasting menus and thickened sauces as theater.

Originally published as Lemon–Shallot Watermelon Dressing.

Adapted from a Grant Achatz recipe (Grant Achatz / 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 2.25× 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 Grant Achatz / Food & Wine (published as “Lemon–Shallot Watermelon Dressing”). Full citation lives in Provenance.

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