From Noah Sandoval's kitchen · Oriole, Chicago
shake · vinaigrette
★ STARRED KITCHENPoppy-Citrus Dressing
From an award-winning kitchen
Ratio
LEMON JUICE 90OLIVE OIL 90
Ingredients
- LEMON JUICE90 ml
- OLIVE OIL90 ml
- POPPY SEED18 g
- SALT4.5 g
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, OLIVE OIL.
- Add finishing notes: POPPY SEED, SALT.
- Cap the jar and shake until emulsified.
Provenance
Chef of Oriole in Chicago, a Michelin-starred tasting restaurant; James Beard Best Chef: Great Lakes 2025.
Originally published as Poppy-Citrus Dressing.
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 Noah Sandoval / Food & Wine Oriole ham (published as “Poppy-Citrus Dressing”). Full citation lives in Provenance.