Carrot Juice Vinaigrette

Name: Carrot Juice Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: 1/4 cup carrot juice (60 ml) Carrot Juice; 1 Tbsp lime juice (15 ml) Lime Juice; 1 tsp kosher salt (5 ml) Salt; 1/8 tsp finely grated garlic (0.4 g) Garlic; 1/4 tsp finely grated ginger (0.8 g) Ginger; 1/4 tsp finely grated jalapeño (0.8 g) Jalapeno; 1 dash Tabasco sauce (0.5 ml) Tabasco; 1/4 cup extra virgin olive oil (60 ml) Olive Oil

Independent adaptation of a publicly published Stuart Brioza & Nicole Krasinski recipe. Not affiliated with, sponsored by, or endorsed by Stuart Brioza & Nicole Krasinski.

DRESSING · CARROT SALADS & ROASTED ROOTS

In the published recipe, this is the dressing for State Bird.

Brioza & Krasinski's carrot juice vinaigrette.

On the jar

CARROT JUICE

Method: shake
Yield: about ½ cup
Ingredients: 8
Jar batch: 1.9× recipe

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Ratio

CARROT JUICE 60 mlOLIVE OIL 60 mlLIME JUICE 15 ml

Ingredients

Carrot Juice1/4 cup carrot juice (60 ml)
Lime Juice1 Tbsp lime juice (15 ml)
Salt1 tsp kosher salt (5 ml)
Garlic1/8 tsp finely grated garlic (0.4 g)
Ginger1/4 tsp finely grated ginger (0.8 g)
Jalapeno1/4 tsp finely grated jalapeño (0.8 g)
Tabasco1 dash Tabasco sauce (0.5 ml)
Olive Oil1/4 cup extra virgin olive oil (60 ml)

Method

Pour to the lines in order (bottom → top): CARROT JUICE, OLIVE OIL, LIME JUICE.
Season to finish: SALT (about 1½ tsp), GARLIC (about ¼ tsp), GINGER (about ½ tsp), JALAPENO (about ½ tsp), TABASCO (a drop).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 4 stars · 3 national awards

Carrot Juice Vinaigrette★ STARRED KITCHENOn the jar: CARROT JUICE
Fish Sauce-Lime Dressing★ STARRED KITCHENOn the jar: FISH LIME
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Classic VinaigretteNATIONAL AWARD WINNEROn the jar: CLASSIC

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Provenance

Stuart Brioza & Nicole Krasinski works in California / dim-sum style progressive at State Bird Provisions; credentials include James Beard Best Chef: West 2015 (State Bird Provisions); James Beard Best New Restaurant 2013 (State Bird Provisions).

Adapted from a Stuart Brioza & Nicole Krasinski recipe (Stuart Brioza & Nicole Krasinski / jamesbeard.org (State Bird)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.9× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Stuart Brioza & Nicole Krasinski / jamesbeard.org (State Bird) (published as “Carrot Juice Vinaigrette”). Full citation lives in Provenance.

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