PANTRYFLEX

On the jar: Lemonbend Honey–cider Escarole

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Honey-Cider Escarole Vinaigrette

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

Honey–cider Escarole from a national-award-winning chef.

Ratio

Ratio by volume: Olive Oil 90 ml, Cider Vinegar 45 ml, Honey 20 ml
Olive Oil 90 mlCider Vinegar 45 mlHoney 20 ml

Ingredients

  • Olive Oil — 90 ml
  • Cider Vinegar — 45 ml
  • Honey — 20 ml
  • Salt — 2 g
  • Pepper — 0.5 g

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Cider Vinegar, Honey.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

Marco Canora works in Seasonal Italian-American at Hearth; credentials include James Beard Best Chef: New York City 2017 (Hearth).

Originally published as Honey–Cider Escarole Vinaigrette.

Adapted from a Marco Canora recipe (Marco Canora / Food & Wine).

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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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Marco Canora / Food & Wine (published as “Honey–Cider Escarole Vinaigrette”). Full citation lives in Provenance.

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