This dressing is tremendously versatile and can be used as a dressing, dip or a marinade. Be sure to try the recipe for Rare Roast Lamb With Green Vinaigrette.
125 ml parsley, finely chopped
125 ml spring onion, finely chopped
125 ml celery, finely chopped
15 ml capers, finely chopped
25 ml lemon juice
5 ml prepared mustard
2.5 ml mixed dried herbs
2.5 ml dried rosemary
10 ml sugar
5 ml salt
50 ml sunflower oil
50 ml olive oil
- Combine the ingredients for the dressing in a mixing jug, mix well and pour over the meat.
- Toss, cover and refrigerate at least 2 hours or up to 24 hours before serving.
