A great dressing to coat salads with.
- 1/2 lemon (juice)
- 10 g fresh tarragon leaves (chopped)
- 1 egg
- 100 ml vegetable oil
- pinch of salt
- 5 twists of fresh white pepper
- Blitz the egg, salt and lemon juice then slowly add the vegetable oil. Taste- add pepper and fresh tarragon.
More by Brian McCann:
- Penne Pasta, Fresh Pesto with Olives, Sun-dried Tomatoes and Parmesan
- Penne pasta, Cashel blue cheese, red wine pears, leeks, rocket, hazelnut
- Pear and almond tart