PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Saffronbridge Blood Orange

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Balsamic 3 ml, Olive Oil 15 ml
Balsamic 3 mlOlive Oil 15 ml

Ingredients

  • Blood Orange J — 1 blood orange (segments halved + squeezed juice)
  • Balsamic — ½ tsp balsamic (2.5 ml)
  • Olive Oil — 1 Tbsp EVOO (15 ml)
  • Salt — Pinch salt (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Balsamic, Olive Oil.
  2. Add finishing notes: Blood Orange J, Salt.
  3. 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.

1 kitchen · 0 stars · 2 national awards

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Provenance

Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.

Originally published as Blood Orange Vinaigrette.

Adapted from a Stephanie Izard recipe (Stephanie Izard / stephanieizard.com (Sweetheart Scallops)).

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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 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 Stephanie Izard / stephanieizard.com (Sweetheart Scallops) (published as “Blood Orange Vinaigrette”). Full citation lives in Provenance.

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