Pea & Farro Salad Vinaigrette

Name: Pea & Farro Salad Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (275 ml)
Cuisine: Mediterranean
Ingredients: 25ml lemon juice Lemon Juice; about 2 Tbsp (35 ml) Sherry Vinegar; 1 tbsp Dijon mustard (15 ml) Dijon Mustard; ¾ tsp salt (3.75 ml) Salt; about ¾ cup (200 ml) Olive Oil

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

DRESSING · PEA & GRAIN SALADS

In the published recipe, this is the dressing for pea and farro salad.

Koludrovic's loose vinaigrette for a pea and farro salad.

On the jar

PEA SALAD

Method: shake
Yield: about 1¼ cups
Ingredients: 5
Jar batch: 0.95× recipe

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Ratio

OLIVE OIL 200 mlSHERRY VINEGAR 35 mlLEMON JUICE 25 mlDIJON 15 ml

Ingredients

Lemon Juice25ml lemon juice
Sherry Vinegarabout 2 Tbsp (35 ml)
Dijon Mustard1 tbsp Dijon mustard (15 ml)
Salt¾ tsp salt (3.75 ml)
Olive Oilabout ¾ cup (200 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, SHERRY VINEGAR, LEMON JUICE, DIJON.
Season to finish: SALT (about ¾ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 1 star · 4 national awards

Pea & Farro Salad VinaigretteHATTED KITCHENOn the jar: PEA SALAD
Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Anchovy VinaigretteNATIONAL AWARD WINNEROn the jar: ANCHOVY
Greek VinaigretteNATIONAL AWARD WINNEROn the jar: GREEK

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Provenance

Monty Koludrovic — published sauce recipes in the PantryFlex catalog. Good Food Guide 2 hats (Icebergs Dining Room).

Adapted from a Monty Koludrovic recipe (Monty Koludrovic / Broadsheet (Icebergs; The Broadsheet Italian Cookbook extract)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.95× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Monty Koludrovic / Broadsheet (Icebergs; The Broadsheet Italian Cookbook extract) (published as “Pea & Farro Salad Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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