From Alice Waters's kitchen · Chez Panisse, Berkeley
shake · vinaigrette
NATIONAL AWARD WINNEROaxacan Tomato Shallot
From a national-award-winning chef
Ratio
RED WINE VIN 30OLIVE OIL 120
Ingredients
- SHALLOT30 g
- RED WINE VIN30 ml
- GARLIC5 g
- OLIVE OIL120 ml
- SALT2 g
Method
- Pour to the lines in order (bottom → top): RED WINE VIN, OLIVE OIL.
- Add finishing notes: SHALLOT, GARLIC, SALT.
- Cap the jar and shake until emulsified.
Provenance
Founder of Chez Panisse in Berkeley and a leading voice of California farm-to-table cooking; James Beard Outstanding Chef and Lifetime Achievement honoree.
Originally published as Tomato Shallot Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Alice Waters / TODAY (heirloom tomato salad) (published as “Tomato Shallot Vinaigrette”). Full citation lives in Provenance.