Vierge Dressing

Name: Vierge Dressing
Yield: Makes 600 ml (1 pint)
Cuisine: France
Ingredients: 12 black peppercorns, crushed; 600 ml (1 pint) extra-virgin olive oil (French or Italian); 4 shallots, chopped; 2 garlic cloves, crushed; A pinch of sea salt; 1 bunch of fresh tarragon; 15 g (½ oz) coriander seeds, crushed

Preparation info

Makes
600 ml

Difficulty
Easy

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

This dressing has a very different flavour and lends itself best to fish dishes. I was first inspired to make it whilst staying at La Cote St Jacques in Joigny, France, in the mid 1980s when it was served with a red mullet dish. That restaurant now has three Michelin stars.

Ingredients

600 ml (1 pint) extra-virgin olive oil (French or Italian)
15 g (½

Europe
France
Garnish
Mediterranean
Gluten-free
Vegan

Method

Warm the olive oil with the coriander seeds. Place the remaining ingredients in a 600 ml (1 pint) screw-top jar and pour the oil and coriander on top. Screw on the lid and leave to marinate for 1 week, sha