PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Cedargate Harvest Shallot

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

From a starred kitchen & national award winner.

Ratio

Ratio by volume: Sherry Vinegar 60 ml, Shallot 60 ml, Lemon Juice 30 ml, Sugar 5 ml, Olive Oil 120 ml
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

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

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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.

1 kitchen · 1 star · 1 national award

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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.

Originally published as Harvest Shallot Vinaigrette.

Adapted from a Nancy Silverton recipe (Nancy Silverton / Food & Wine (harvest salad)).

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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 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.

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