Harvest Shallot Vinaigrette

Name: Harvest Shallot Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: Mediterranean
Ingredients: 1/4 cup sherry vinegar (60 ml) Sherry Vinegar; 1/4 cup minced shallots (60 ml) Shallot; 2 tbsp lemon (30 ml) Lemon Juice; 1 tsp sugar (5 ml) Sugar; 1/2 cup EVOO (120 ml) Olive Oil; S&P (2 g) Salt; S&P (0.5 g) Pepper

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

Harvest Shallot from a starred kitchen & national award winner.

Ratio

Sherry Vinegar 60 mlShallot 60 mlLemon Juice 30 mlSugar 5 mlOlive Oil 120 ml

Ingredients

Sherry Vinegar — 1/4 cup sherry vinegar (60 ml)
Shallot — 1/4 cup minced shallots (60 ml)
Lemon Juice — 2 tbsp lemon (30 ml)
Sugar — 1 tsp sugar (5 ml)
Olive Oil — 1/2 cup EVOO (120 ml)
Salt — S&P (2 g)
Pepper — S&P (0.5 g)

Method

Pour to the lines in order (bottom → top): Sherry Vinegar, Shallot, Lemon Juice, Sugar, Olive Oil.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.

Adapted from a Nancy Silverton recipe (Nancy Silverton / Food & Wine (harvest 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 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 Nancy Silverton / Food & Wine (harvest salad) (published as “Harvest Shallot Vinaigrette”). Full citation lives in Provenance.

Add to a jar