From Ashley Christensen's kitchen · Poole's Diner, Raleigh
shake · vinaigrette
NATIONAL AWARD WINNERPearldock Za'atar
From a national-award-winning chef
Ratio
OLIVE OIL 160CANOLA OIL 80RED WINE VIN 60DIJON 15
Ingredients
- OLIVE OIL160 ml
- CANOLA OIL80 ml
- RED WINE VIN60 ml
- DIJON15 ml
- ZA'ATAR40 g
- OREGANO9 g
- SALT15 g
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, CANOLA OIL, RED WINE VIN, DIJON.
- Add finishing notes: ZA'ATAR, OREGANO, SALT.
- Cap the jar and shake until emulsified.
Provenance
Southern American chef of Poole's Diner in Raleigh; James Beard Best Chef: Southeast and Outstanding Chef. Southern vegetable cookery and the cookbook Poole's.
Originally published as Za'atar 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 Ashley Christensen It's Always Freezer Season (AC Restaurants) (published as “Za'atar Vinaigrette”). Full citation lives in Provenance.