On the jar: Glasscourt Lemon–herb
shake · vinaigrette
NATIONAL AWARD WINNERPrep 5 minGlasscourt Lemon-Herb
Independent adaptation of a publicly published Karyn Tomlinson recipe. Not affiliated with, sponsored by, or endorsed by Karyn Tomlinson.
A bright dressing for salads and vegetables.
Ratio
Ingredients
- Lemon Juice — 3 Tbsp lemon juice (45 ml)
- Shallot — 1 Tbsp minced shallot (10 g)
- Pepper — 1/8 tsp black pepper (0.3 g)
- Salt — 1 tsp kosher salt (5 g)
- Olive Oil — 5 Tbsp olive oil (75 ml)
- Parsley — 2 Tbsp parsley (6 g)
- Dill — 1 Tbsp dill (3 g)
Method
- Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil.
- Add finishing notes: Shallot, Pepper, Salt, Parsley, Dill.
- 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 · 6 stars · 2 national awards
- Glasscourt Lemon–herbNATIONAL AWARD WINNER
- Honey Dijon Red Wine VinaigretteNATIONAL AWARD WINNER
- Canal Vinaigrette★★★ KITCHEN
- Late-Night House★★★ KITCHEN
First run is small.
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Provenance
French-trained Midwestern chef; James Beard Best Chef: Midwest 2025. Kitchen associated with Nouvelle in the Twin Cities.
Originally published as Lemon–Herb Vinaigrette.
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 Karyn Tomlinson / Food & Wine lentil salad vinaigrette (published as “Lemon–Herb Vinaigrette”). Full citation lives in Provenance.