• 100 ml rapeseed oil
  • 15 ml white wine vinegar
  • 1 lemon (juice and zest)
  • 1 tblsp dijon mustard
  • 1 tsp caster sugar
  • 1 tblsp finely chopped flat leaf parsley
  • 1 tblsp finely snipped chives
  • 2 eggs
  • sea salt and freshly ground black pepper


  • To make the dressing, boil the eggs for 8 minutes (from room temperature) and peel when cool enough to handle.
  • Blend the oil, vinegar, lemon juice, Dijon mustard, sugar and a little salt in a mini blender.
  • Pour this into a small bowl and stir the lemon zest, parsley and chives through.
  • Grate the egg yolk and white separately while still warm and stir them through to complete the dressing. Season to taste.