LEMON HERB DRESSING
This dressing resembles Caesar Salad dressing as the raw egg helps the dressing to adhere to the salad leaves. Try it drizzled over grilled fish also. This recipe goes with Vigneron's Salad.
125ml (1/2 cup) extra virgin olive oil
65ml (1/4 cup) verjuice (drained from muscatels)
1 ½ tsp chopped fennel or dill
1 tbsp chopped Italian parsley leaves
juice and finely grated rind of one lemon
25g (1/3 cup) finely grated Parmesan
1 egg (lightly beaten)
½ tsp flaky sea salt
¼ tsp freshly ground black pepper
- Combine all ingredients into a bowl and whisk together with a fork.