Black Bean Dressing


  • 50 ml ( fl oz) aged sherry vinegar
  • 50 ml ( fl oz) olive oil
  • 1 long green chilli, seeds removed
  • 1 garlic clove
  • 1 eschalot (French shallot)
  • 2 coriander (cilantro) roots
  • 1 lime
  • 25 g (1 oz) fermented black beans, soaked in water overnight and drained


Mix the vinegar and oil together in a small bowl. Finely chop the chilli, garlic, eschalot and coriander roots and add to the bowl. Using a microplane grater, grate half of the lime zest into the bowl, then juice the lime and add the juice to the bowl. Add the black beans and stir to combine. Set aside.