Rocket & Parmesan Dressing (Sunday Times):
50g rocket leaves
1 hard-boiled egg
1 tsp salted capers, rinsed
2 tbsp grated parmesan
2 tsp red-wine vinegar
100ml ev olive oil
- Roughly chop the rocket and egg.
- Place in a blender with the capers, parmesan and vinegar, and whizz until smooth.
- Add the olive oil slowly while whizzing, until you have a creamy green paste.
- This will keep in a jar in the fridge for a week.
Serve with salad leaves, tomatoes or fish/ chicken dishes.