SUMMER HERB DRESSING
This dressing is delightful spooned over grilled or pan fried fish, or into oysters in the half shell. Cook carrots till they are soft, add black olives and grated lemon zest and then drizzle with this dressing. Make a salad entirely of cucumber and toss with this dressing, or thinly slice raw courgette and toss in this dressing.
90 ml (6 tbsp) verjuice
45 ml (3 tbsp) lemon juice
9 capers in brine (rinsed and finely chopped)
1 + 1/2 tsp flaky sea salt
3/4 tsp freshly ground black pepper
190 ml (3/4 cup) olive oil
3 tbsp Italian parsley leaves
3 tbsp dill leaves
- Into a small bowl place verjuice, lemon juice, capers, salt and pepper and combine. Slowly pour in olive oil while whisking till dressing has emulsified. Set aside until ready to use. Stir in Italian parsley and dill picks just prior to serving.