Rocket Balsamic Vinaigrette

Name: Rocket Balsamic Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (45 ml)
Cuisine: French Classic
Ingredients: 1 tbsp balsamic vinegar (at least 8 years old) (15 ml) Balsamic; 2 tbsp EVOO (30 ml) Olive Oil; freshly ground black pepper Pepper

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

DRESSING · ROCKET & BITTER GREENS

In the published recipe, this is the dressing for squid salad with rocket.

Blanc's simple balsamic dressing for rocket salad.

On the jar

ROCKET

Method: shake
Yield: about ¼ cup
Ingredients: 3
Jar batch: 5.65× recipe

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Ratio

OLIVE OIL 30 mlBALSAMIC 15 ml

Ingredients

Balsamic1 tbsp balsamic vinegar (at least 8 years old) (15 ml)
Olive Oil2 tbsp EVOO (30 ml)
Pepperfreshly ground black pepper

Method

Pour to the lines in order (bottom → top): OLIVE OIL, BALSAMIC.
Season to finish: PEPPER (to taste).
Cap the jar and shake until emulsified.

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3 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

1 kitchen · 2 stars

Rocket Balsamic Vinaigrette★ STARRED KITCHENOn the jar: ROCKET
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Provenance

Raymond Blanc works in French at Le Manoir aux Quat'Saisons; credentials include Michelin 2* (Le Manoir aux Quat'Saisons).

Adapted from a Raymond Blanc recipe (Raymond Blanc / The Guardian (Kitchen Secrets squid 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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 5.65× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Raymond Blanc / The Guardian (Kitchen Secrets squid salad) (published as “Rocket Balsamic Vinaigrette”). Full citation lives in Provenance.

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