PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Glasswell Garlic-Parmesan

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

Garlic-Parmesan from a starred kitchen & national award winner.

Ratio

Ratio by volume: Shallot 60 ml, Lemon Zest 30 ml, Lemon Juice 60 ml, Champagne 15 ml, Olive Oil 120 ml, Garlic 5 ml
Shallot 60 mlLemon Zest 30 mlLemon Juice 60 mlChampagne 15 mlOlive Oil 120 mlGarlic 5 ml

Ingredients

  • Shallot — 1/4 cup finely chopped shallot (from 1 medium [1 1/2 oz.] shallot) (60 ml)
  • Lemon Zest — 2 Tbsp grated lemon zest (30 ml)
  • Lemon Juice — 1/4 cup fresh juice (from 3 lemons) (60 ml)
  • Champagne — 1 Tbsp Champagne vinegar or white wine vinegar (15 ml)
  • Salt — 1 tsp kosher salt (6 g)
  • Pepper — 1/2 tsp black pepper (1 g)
  • Olive Oil — 1/2 cup extra-virgin olive oil (120 ml)
  • Parmesan — 1 1/4 oz Parmesan cheese, grated on a Microplane (about 3/4 cup loosely packed) (35 g)
  • Garlic — 1 tsp grated garlic (from 3 medium garlic cloves) (5 ml)

Method

  1. Pour to the lines in order (bottom → top): Shallot, Lemon Zest, Lemon Juice, Champagne, Olive Oil, Garlic.
  2. Add finishing notes: Salt, Pepper, Parmesan.
  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 Garlic-Parmesan Vinaigrette.

Adapted from a Nancy Silverton recipe (Nancy Silverton / Food & Wine (Baby Romaine)).

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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 (Baby Romaine) (published as “Garlic-Parmesan Vinaigrette”). Full citation lives in Provenance.

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