From Alice Waters's kitchen · Chez Panisse, Berkeley
shake · vinaigrette
NATIONAL AWARD WINNERPicnic Citrus
From a national-award-winning chef
Ratio
W.WINE VIN 30LEMON JUICE 15ORANGE JUICE 15OLIVE OIL 180
Ingredients
- SHALLOT45 g
- W.WINE VIN30 ml
- LEMON JUICE15 ml
- ORANGE JUICE15 ml
- SALT1 g
- OLIVE OIL180 ml
- CHERVIL3 g
- LEMON ZEST0.5 g
- ORANGE ZEST0.5 g
Method
- Pour to the lines in order (bottom → top): W.WINE VIN, LEMON JUICE, ORANGE JUICE, OLIVE OIL.
- Add finishing notes: SHALLOT, SALT, CHERVIL, LEMON ZEST, ORANGE ZEST.
- Cap the jar and shake until emulsified.
Provenance
Founder of Chez Panisse in Berkeley and a leading voice of California farm-to-table cooking; James Beard Outstanding Chef and Lifetime Achievement honoree.
Originally published as Citrus Vinaigrette (Avocado & Beet).
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 Chez Panisse Café Cookbook (published as “Citrus Vinaigrette (Avocado & Beet)”). Full citation lives in Provenance.