PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Smokeforge Cobb Salad Dijon

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 45 ml, Red Wine Vinegar 23 ml, Dijon Mustard 5 ml
Olive Oil 45 mlRed Wine Vinegar 23 mlDijon Mustard 5 ml

Ingredients

  • Olive Oil — 3 Tbsp EVOO (45 ml)
  • Red Wine Vinegar — 1½ Tbsp red wine vinegar (22.5 ml)
  • Dijon Mustard — 1 tsp Dijon (5 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Red Wine Vinegar, Dijon Mustard.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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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.

2 kitchens · 5 stars · 0 national awards

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Provenance

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Originally published as Cobb Salad Dijon Vinaigrette.

Adapted from a Tom Kerridge recipe (Tom Kerridge / tomkerridge.com (Tuna Cobb salad bowl)).

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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 Tom Kerridge / tomkerridge.com (Tuna Cobb salad bowl) (published as “Cobb Salad Dijon Vinaigrette”). Full citation lives in Provenance.

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