I owe this one to Elizabeth David. Her recipes unapproachable to me, but her writing I always like- until I found this recipe in the British food magazine, delicous., which also has an Australian publication.
pernod and olive oil dressing
2 small shallots, finely chopped
1/2 tbsp roughly chopped fresh tarragon (or try the mexican coriander)
2 tbsp roughly chopped flat leaf parsley
1 tsp Dijon mustard
1 tsp soy sauce
75 ml extra virgin olive oil
1 1/2 tbsp fresh lemon juice
1 tsp Pernod
Mix shallots, tarragon, parsley, mustard, soy sauce, oil, lemon juice and Pernod. Season to taste with salt- and pepper if you like. I like to dump everything into a small jar with lid and shake vigorously until combined. Enjoy in any way you see fit.
pernod and olive oil dressing
2 small shallots, finely chopped
1/2 tbsp roughly chopped fresh tarragon (or try the mexican coriander)
2 tbsp roughly chopped flat leaf parsley
1 tsp Dijon mustard
1 tsp soy sauce
75 ml extra virgin olive oil
1 1/2 tbsp fresh lemon juice
1 tsp Pernod
Mix shallots, tarragon, parsley, mustard, soy sauce, oil, lemon juice and Pernod. Season to taste with salt- and pepper if you like. I like to dump everything into a small jar with lid and shake vigorously until combined. Enjoy in any way you see fit.