shake · vinaigrette
★★★ KITCHENPrep 5 minMosswharf Vinagreta Pasta Madre
Independent adaptation of a publicly published Jordi Cruz recipe. Not affiliated with, sponsored by, or endorsed by Jordi Cruz.
A bright dressing for salads and vegetables.
Ratio
Ingredients
- Olive Oil — 125 ml AOVE
- Sherry Vinegar — 40 ml vinagre de Jerez
- Grain Mustard — 1 Tbsp mostaza Dijon antigua (15 ml)
- Oregano — pinch dried oregano (0.5 g)
- Pepper — black pepper (0.5 g)
- Salt — 2.5 g salt (jar)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar, Grain Mustard.
- Add finishing notes: Oregano, Pepper, Salt.
- 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.
3 kitchens · 4 stars · 2 national awards
- Mosswharf Vinagreta Pasta Madre★★★ KITCHEN
- Coralbridge Vinagreta Exprés★★★ KITCHEN
- Brooklyn Oregano★ STARRED KITCHEN
- Ironcourt GreekNATIONAL AWARD WINNER
First run is small.
Leave an email and we’ll hold a jar with this recipe on it.
Provenance
Jordi Cruz works in Contemporary Catalan at ABaC; credentials include Michelin 3* (ABaC, Barcelona).
Originally published as Vinagreta Pasta Madre (Mostaza Antigua).
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 Jordi Cruz / Semana (ensalada pasta madre) (published as “Vinagreta Pasta Madre (Mostaza Antigua)”). Full citation lives in Provenance.