PANTRYFLEX

On the jar: Lemon–Shallot Watermelon Dressing

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Lemon-Shallot Watermelon Dressing

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

Grant Achatz's Lemon–Shallot Watermelon Dressing, from the published recipe.

Ratio

Ratio by volume: Olive Oil 60 ml, Lemon Juice 53 ml
Olive Oil 60 mlLemon Juice 53 ml

Ingredients

  • Shallot — 1/2 cup minced (80 g)
  • Olive Oil — 1/4 cup EVOO (60 ml)
  • Lemon Juice — 3 1/2 Tbsp (52.5 ml)
  • Tarragon — 2 Tbsp chopped (4 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Lemon Juice.
  2. Add finishing notes: Shallot, Tarragon.
  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

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.

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

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