From Grant Achatz's kitchen · Alinea, Chicago
shake · vinaigrette
★ STARRED KITCHENLemon–Shallot Watermelon Dressing
From an award-winning kitchen
Ratio
OLIVE OIL 60LEMON JUICE 53
Ingredients
- SHALLOT80 g
- OLIVE OIL60 ml
- LEMON JUICE52.5 ml
- TARRAGON4 g
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
- Add finishing notes: SHALLOT, TARRAGON.
- Cap the jar and shake until emulsified.
Provenance
American modernist chef of Michelin three-star Alinea in Chicago; James Beard Outstanding Chef. Also Next and The Aviary; progressive tasting menus and thickened sauces as theater.
Originally published as Lemon–Shallot Watermelon Dressing.
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 Grant Achatz / Food & Wine (published as “Lemon–Shallot Watermelon Dressing”). Full citation lives in Provenance.