Chicory Salad Vinaigrette

Name: Chicory Salad Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 60 ml
Cuisine: French Classic
Ingredients: 45 ml Olive Oil; 15 ml Red Wine Vinegar; sea salt, to taste Salt

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

Chicory Salad from a starred kitchen.

Ratio

Olive Oil 45 mlRed Wine Vinegar 15 ml

Ingredients

Olive Oil — 45 ml
Red Wine Vinegar — 15 ml
Salt — sea salt, to taste

Method

Pour to the lines in order (bottom → top): Olive Oil, Red Wine Vinegar.
Add finishing notes: Salt.
Cap the jar and shake until emulsified.

Provenance

Andy Beynon works in Modern British seafood at Behind; credentials include Michelin 1* (Behind, London).

Adapted from a Andy Beynon recipe (Andy Beynon / Great British Chefs (grilled poussin with 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?

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 Andy Beynon / Great British Chefs (grilled poussin with chicory salad) (published as “Chicory Salad Vinaigrette”). Full citation lives in Provenance.

Add to a jar