Ballymaloe French Dressing
This is a fabulous zingy dressing. Use in simple salads or dress hot peeled boiled potatoes for a delicious potato salad.
50ml (2fl oz/1/4 cup) white wine vinegar
150ml (6fl oz/3/4 cup) extra virgin olive oil or a mixture of olive and other oils. e.g sunflower and arachide
1 level teaspoon mustard (Dijon or English)
1 large clove of garlic, crushed
1 scallion or small spring onion
sprig of parsley
sprig of watercress
1 level teaspoon salt
few grinds of pepper
Put all the ingredients into a blender and run at medium speed for 1 minute approx. or mix oil and vinegar in a bowl, add mustard, salt, freshly ground pepper and mashed garlic. Chop the parsley, spring onion and watercress finely and add in. Whisk before serving.
N.B Vital to put in correct amount of salt.
