PANTRYFLEX

On the jar: Smokewharf Sherry–walnut Watercress

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Smokewharf Sherry-Walnut Watercress

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Sherry Vinegar 15 ml, Walnut Oil 45 ml, Salt 1 ml, Pepper 1 ml
Sherry Vinegar 15 mlWalnut Oil 45 mlSalt 1 mlPepper 1 ml

Ingredients

  • Sherry Vinegar — 1 Tbsp sherry vinegar (15 ml)
  • Walnut Oil — 3 Tbsp walnut oil (45 ml)
  • Salt — ¼ tsp salt (1.25 ml)
  • Pepper — ¼ tsp black pepper (1.25 ml)

Method

  1. Pour to the lines in order (bottom → top): Sherry Vinegar, Walnut Oil, Salt, Pepper.
  2. Add finishing notes: Salt, Pepper.
  3. 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 · 2 national awards

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Provenance

French technique teacher and TV host based in Madison, Connecticut; James Beard Lifetime Achievement and Cookbook Hall of Fame. Former Howard Johnson's corporate kitchens and Le Pavillon lineage.

Originally published as Sherry–Walnut Watercress Dressing.

Adapted from a Jacques Pépin recipe (Jacques Pépin / KQED Essential Pépin ep.110).

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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 Jacques Pépin / KQED Essential Pépin ep.110 (published as “Sherry–Walnut Watercress Dressing”). Full citation lives in Provenance.

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