- 50ml (2 fl oz) white wine vinegar
- 85g (3 ¼ oz) tomato ketchup
- 1tsp Worcester sauce
- 5 drops tabasco
- 150ml (5 fl oz) Hill farm Rapeseed Oil
- 100g (3 ¾ oz) shallots, peeled and finely chopped
- 2 tomatoes, peeled and finely diced
- 15g ( ¾ oz) chervil
- 5g ( ¼ oz) chives
- 10g ( ½ oz)
Dressed Dandelion Leaves
Richard Bainbridge
20th July 2012
Dressed Dandelion Leaves
Dressed Dandelion Leaves by Richard Bainbridge
Ingredients
Method
In a bowl whisk together the white wine vinegar, tomato ketchup, Worcester sauce, tabasco and rapeseed oil.
Next add the chopped shallots and diced tomatoes and finally just before dressing the dandelion leaves, chop the herbs and whisk into the dressing.
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