On the jar: Stoneyard Pecorino-Lemon Kale
shake · dressing
NATIONAL AWARD WINNERPrep 5 minPecorino-Lemon Kale Dressing
Independent adaptation of a publicly published Paul Kahan recipe. Not affiliated with, sponsored by, or endorsed by Paul Kahan.
Citrus-Honey from a national-award-winning chef.
Ratio
Ratio by volume: Pecorino 60 ml, Olive Oil 30 ml, Lemon Juice 30 ml, Honey 3 ml, Salt 3 ml, Red Pepper 1 ml
Pecorino 60 mlOlive Oil 30 mlLemon Juice 30 mlHoney 3 mlSalt 3 mlRed Pepper 1 ml
Ingredients
- Pecorino — 1/4 cup grated Pecorino or Parmigiano (60 ml)
- Olive Oil — 2 Tbsp EVOO (30 ml)
- Lemon Zest — zest of 1 lemon
- Lemon Juice — juice of 1 lemon
- Garlic — 1 clove garlic, minced
- Honey — 1/2 tsp honey (2.5 ml)
- Salt — 1/2 tsp kosher salt (2.5 ml)
- Red Pepper — 1/4 tsp crushed red chile flakes (1.25 ml)
- Pepper — freshly ground black pepper (0.5 g)
Method
- Pour to the lines in order (bottom → top): Pecorino, Olive Oil, Lemon Juice, Honey, Salt, Red Pepper.
- Add finishing notes: Lemon Zest, Garlic, Salt, Pepper.
- Cap the jar and shake until emulsified.
Provenance
Paul Kahan works in New American / Chicago; credentials include James Beard Outstanding Chef 2013; James Beard Best Chef: Midwest 2004.
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 Paul Kahan / Epicurious (Cooking for Good Times) (published as “Pecorino-Lemon Kale Dressing”). Full citation lives in Provenance.