From Judy Rodgers's kitchen · Zuni Café, San Francisco
shake · vinaigrette
NATIONAL AWARD WINNERService Anchovy
From a national-award-winning chef
Ratio
RED WINE VIN 30OLIVE OIL 30
Ingredients
- SHALLOT40 g
- ANCHOVY12 g
- RED WINE VIN30 ml
- OLIVE OIL30 ml
- SALT3 g
- PEPPER0.5 g
Method
- Pour to the lines in order (bottom → top): RED WINE VIN, OLIVE OIL.
- Add finishing notes: SHALLOT, ANCHOVY, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
California–Mediterranean chef of Zuni Café in San Francisco; James Beard Outstanding Chef and Cookbook Award for The Zuni Café Cookbook. Died 2013; restaurant continues.
Originally published as Anchovy Vinaigrette (Radicchio).
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 Zuni Café Cookbook (adapted published versions) (published as “Anchovy Vinaigrette (Radicchio)”). Full citation lives in Provenance.