Stilton Chicory Rapeseed Dressing

Name: Stilton Chicory Rapeseed Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ¾ cup (200 ml)
Cuisine: French Classic
Ingredients: about 3 Tbsp (50 ml) Water; ¼ cup (50 g) Sugar; about 3 Tbsp (50 ml) White Wine Vinegar; about 3 Tbsp (50 ml) Rapeseed Oil

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

DRESSING · CHICORY & CHEESE SALADS

In the published recipe, this is the dressing for Stilton chicory salad.

Foster's dressing for chicory & cheese salads.

On the jar

STILTON

Method: shake
Yield: about ¾ cup
Ingredients: 4
Jar batch: 1.4× recipe

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Ratio

WATER 50 mlW.WINE VINEGAR 50 mlRAPESEED OIL 50 ml

Ingredients

Waterabout 3 Tbsp (50 ml)
Sugar¼ cup (50 g)
White Wine Vinegarabout 3 Tbsp (50 ml)
Rapeseed Oilabout 3 Tbsp (50 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 4 ingredients against a median of 6.

Its fat to acid ratio is 1:1, higher than 11% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is white wine vinegar. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is rapeseed oil. In this category chefs also reach for olive oil (502 recipes) and grapeseed oil (75).

Method

Pour to the lines in order (bottom → top): WATER, W.WINE VINEGAR, RAPESEED OIL.
Shake-to-line (dashed marks): add SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Cap the jar and shake until emulsified.

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Keep this recipe

4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

4 kitchens · 5 stars · 3 national awards

Stilton Chicory Rapeseed Dressing★ STARRED KITCHENOn the jar: STILTON
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Lemon-Mustard-Tarragon VinaigretteNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY

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Provenance

Paul Foster works in Modern British at Salt; credentials include Michelin 1* (Salt, Stratford-upon-Avon).

Adapted from a Paul Foster recipe (Paul Foster / Great British Chefs (Stilton chicory salad)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.4× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Paul Foster / Great British Chefs (Stilton chicory salad) (published as “Stilton Chicory Rapeseed Dressing”). Full citation lives in Provenance.

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