From April Bloomfield's kitchen · The Spotted Pig, New York
shake · vinaigrette
★ STARRED KITCHENJunipermill Grilled Vegetable
From a starred kitchen & national award winner
Ratio
SHERRY VIN 45OLIVE OIL 120
Ingredients
- SHERRY VIN45 ml
- OLIVE OIL120 ml
- GARLIC4 g
- SALT5 g
- MARJORAM1 g
- MINT1 g
Method
- Pour to the lines in order (bottom → top): SHERRY VIN, OLIVE OIL.
- Add finishing notes: GARLIC, SALT, MARJORAM, MINT.
- Cap the jar and shake until emulsified.
Provenance
British-American chef of The Spotted Pig era in New York; James Beard Best Chef: New York City with Michelin recognition at the gastropub. Nose-to-tail British-Italian cooking.
Originally published as Grilled Vegetable Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from April Bloomfield / Slate (published as “Grilled Vegetable Vinaigrette”). Full citation lives in Provenance.