Esqueixada Dressing

Name: Esqueixada Dressing
Prep time: 5 min
Total time: 5 min
Yield: 210 ml
Cuisine: Mediterranean
Ingredients: 150 ml Olive Oil; 60 ml Sherry Vinegar; 2.5 g Garlic; 0.5 g Bay Leaf

Independent adaptation of a publicly published Ángel Zapata Martín recipe. Not affiliated with, sponsored by, or endorsed by Ángel Zapata Martín.

Esqueixada from a starred kitchen.

Ratio

Olive Oil 150 mlSherry Vinegar 60 ml

Ingredients

Olive Oil — 150 ml
Sherry Vinegar — 60 ml
Garlic — 2.5 g
Bay Leaf — 0.5 g

Method

Pour to the lines in order (bottom → top): Olive Oil, Sherry Vinegar.
Add finishing notes: Garlic, Bay Leaf.
Cap the jar and shake until emulsified.

Provenance

Ángel Zapata Martín works in Spanish tapas / Catalan at Barrafina; credentials include Michelin 1* (Barrafina, executive chef).

Adapted from a Ángel Zapata Martín recipe (Ángel Zapata Martín / Great British Chefs).

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?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Ángel Zapata Martín / Great British Chefs (published as “Esqueixada Dressing”). Full citation lives in Provenance.

Add to a jar