On the jar: Hillside Sumac
shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minSumac Vinaigrette
Independent adaptation of a publicly published Alon Shaya recipe. Not affiliated with, sponsored by, or endorsed by Alon Shaya.
Tart sumac and lemon over chopped salads and grilled halloumi.
Ratio
Ratio by volume: Olive Oil 120 ml, Rice Vinegar 80 ml, Lemon Juice 60 ml, Pres. Lemon 23 ml
Olive Oil 120 mlRice Vinegar 80 mlLemon Juice 60 mlPres. Lemon 23 ml
Ingredients
- Olive Oil — 1/2 cup extra virgin (120 ml)
- Salt — 1/2 tsp kosher (1.5 g)
- Sumac — 4 tsp (8 g)
- Rice Vinegar — 1/3 cup (80 ml)
- Lemon Juice — 1/4 cup fresh (60 ml)
- Pres. Lemon — 1.5 tbsp minced (22.5 ml)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Rice Vinegar, Lemon Juice, Pres. Lemon.
- Add finishing notes: Salt, Sumac.
- Cap the jar and shake until emulsified.
Provenance
Israeli-born chef and James Beard Best Chef: South winner (2015); leads Saba in New Orleans and Safta in Denver.
More from this kitchenFAQ
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 MICHELIN Guide article: 9 chefs' favorite salad dressings (Safta) (published as “Sumac Vinaigrette”). Full citation lives in Provenance.