PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Cedarhall Leek Salad

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Dijon Mustard 15 ml, Thyme 5 ml, Lemon Juice 15 ml, Cider Vinegar 15 ml, Olive Oil 90 ml
Dijon Mustard 15 mlThyme 5 mlLemon Juice 15 mlCider Vinegar 15 mlOlive Oil 90 ml

Ingredients

  • Dijon Mustard — 1 tbsp Dijon (15 ml)
  • Thyme — 1 tsp thyme (5 ml)
  • Lemon Juice — 1 tbsp lemon (15 ml)
  • Cider Vinegar — 1 tbsp cider vinegar (15 ml)
  • Olive Oil — 1/4 cup + 2 tbsp EVOO (90 ml)

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Thyme, Lemon Juice, Cider Vinegar, Olive Oil.
  2. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

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.

1 kitchen · 0 stars · 1 national award

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Provenance

Southern / Canadian-American chef of Five & Ten in Athens, Georgia; James Beard Best Chef: Southeast. Also The National and Empire State South (Atlanta, closed) lineage.

Originally published as Leek Salad Vinaigrette.

Adapted from a Hugh Acheson recipe (Hugh Acheson / Food & Wine (leek salad)).

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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 Hugh Acheson / Food & Wine (leek salad) (published as “Leek Salad Vinaigrette”). Full citation lives in Provenance.

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