shake · vinaigrette
★ STARRED KITCHENPrep 5 minBrooklyn Oregano
Independent adaptation of a publicly published Nancy Silverton recipe. Not affiliated with, sponsored by, or endorsed by Nancy Silverton.
Nancy Silverton's Brooklyn Oregano, from the published recipe.
Ratio
Ingredients
- Red Wine Vinegar — 2 1/2 Tbsp (37.5 ml)
- Oregano — 2 Tbsp dried (4 g)
- Lemon Juice — 1 Tbsp (15 ml)
- Garlic — 2 medium cloves (1 smashed, 1 grated)
- Salt — 1/2 tsp kosher (3 g)
- Pepper — 1/4 tsp (0.5 g)
- Olive Oil — 1 1/2 cups (360 ml)
Method
- Pour to the lines in order (bottom → top): Red Wine Vinegar, Lemon Juice, Olive Oil.
- Add finishing notes: Oregano, Garlic, Salt, Pepper.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
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.
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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 Oregano Vinaigrette (Mozza Chopped Salad).
More from this kitchenFAQ
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 The Mozza Cookbook / Washington Post (published as “Oregano Vinaigrette (Mozza Chopped Salad)”). Full citation lives in Provenance.