7 February 2009

rocket & parmesan dressing

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.


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