shake · vinaigrette
HATTED KITCHENPrep 5 minRidgerail Broccoli-Stem
Independent adaptation of a publicly published Scott Pickett recipe. Not affiliated with, sponsored by, or endorsed by Scott Pickett.
From a hatted kitchen.
Ratio
Ingredients
- Broccoli — blanched diced broccoli stem (from 1 large head)
- Apple — 1 Granny Smith apple, diced
- Olive Oil — 60 ml olive oil
- Champagne — 20 ml champagne vinegar
- Chives — small bunch chives (10 g)
- Parsley — small bunch parsley (15 g)
- Salt — salt (2 g)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Champagne.
- Add finishing notes: Broccoli, Apple, Chives, Parsley, Salt.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
4 kitchens · 7 stars · 2 national awards
- Ridgerail Broccoli-StemHATTED KITCHEN
- Canal Vinaigrette★★★ KITCHEN
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- Whipped Lemon★ STARRED KITCHEN
First run is small.
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Provenance
Scott Pickett. Modern Australian. Cited awards include: Multi-hat Melbourne (Estelle / Matilda lineage).
Originally published as Broccoli-Stem Vinaigrette.
More from this kitchenFAQ
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 follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Scott Pickett / Broadsheet (coffee-cured salmon) (published as “Broccoli-Stem Vinaigrette”). Full citation lives in Provenance.