Burrata Salad Vinaigrette

Name: Burrata Salad Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 70 ml
Cuisine: Mediterranean
Ingredients: 20 g Shallot; 15 ml Red Wine Vinegar; 10 ml Dijon Mustard; 45 ml Olive Oil; flaky salt, to taste Salt; freshly cracked black pepper, to taste Pepper

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

Burrata Salad from a national-award-winning chef.

Ratio

Red Wine Vinegar 15 mlDijon Mustard 10 mlOlive Oil 45 ml

Ingredients

Shallot — 20 g
Red Wine Vinegar — 15 ml
Dijon Mustard — 10 ml
Olive Oil — 45 ml
Salt — flaky salt, to taste
Pepper — freshly cracked black pepper, to taste

Method

Pour to the lines in order (bottom → top): Red Wine Vinegar, Dijon Mustard, Olive Oil.
Add finishing notes: Shallot, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Rocco DiSpirito is a cookbook author working in Italian-American; recognized with James Beard Cookbook Award 2004 — Cooking from a Professional Point of View (Flavor).

Adapted from a Rocco DiSpirito recipe (Rocco DiSpirito / Good Morning America (burrata, lettuce and tomato salad)).

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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Rocco DiSpirito / Good Morning America (burrata, lettuce and tomato salad) (published as “Burrata Salad Vinaigrette”). Full citation lives in Provenance.

Add to a jar