Foraged Greens Vinaigrette

Name: Foraged Greens Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 80 ml
Cuisine: French Classic
Ingredients: 30 ml Olive Oil; 5 ml Beer Vinegar; 2.5 ml Pumpkin Seed O; 45 ml Lemon Juice; 2 g Lemon Zest; kosher salt, to taste Salt; freshly ground black pepper, to taste Pepper

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

Foraged Greens from a national-award-winning chef.

Ratio

Olive Oil 30 mlBeer Vinegar 5 mlPumpkin Seed O 3 mlLemon Juice 45 ml

Ingredients

Olive Oil — 30 ml
Beer Vinegar — 5 ml
Pumpkin Seed O — 2.5 ml
Lemon Juice — 45 ml
Lemon Zest — 2 g
Salt — kosher salt, to taste
Pepper — freshly ground black pepper, to taste

Method

Pour to the lines in order (bottom → top): Olive Oil, Beer Vinegar, Pumpkin Seed O, Lemon Juice.
Add finishing notes: Lemon Zest, Salt, Pepper.
Cap the jar and shake until emulsified.

Provenance

Jonathon Sawyer works in Modern American / Ohio at The Greenhouse Tavern; credentials include James Beard Best Chef: Great Lakes 2015 (The Greenhouse Tavern).

Adapted from a Jonathon Sawyer recipe (Jonathon Sawyer / Find.Eat.Drink (Greenhouse Tavern foraged greens 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 Jonathon Sawyer / Find.Eat.Drink (Greenhouse Tavern foraged greens salad) (published as “Foraged Greens Vinaigrette”). Full citation lives in Provenance.

Add to a jar