From Nancy Silverton's kitchen · Osteria Mozza, Los Angeles
shake · vinaigrette
★ STARRED KITCHENOregano Lemon Chopped-Salad Vinaigrette
From an award-winning kitchen
Ratio
RED WINE VIN 38LEMON JUICE 15OLIVE OIL 360
Ingredients
- RED WINE VIN37.5 ml
- OREGANO6 g
- LEMON JUICE15 ml
- GARLIC10 g
- PEPPER1 g
- OLIVE OIL360 ml
Method
- Pour to the lines in order (bottom → top): RED WINE VIN, LEMON JUICE, OLIVE OIL.
- Add finishing notes: OREGANO, GARLIC, PEPPER.
- Cap the jar and shake until emulsified.
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 Lemon Chopped-Salad 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 Nancy Silverton chopped salad reprints (published as “Oregano Lemon Chopped-Salad Vinaigrette”). Full citation lives in Provenance.