Sauce Vierge

Sauce Vierge

is a tangy, chunky warm dressing

that is great served with fish.

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Ingredients:
50ml olive oil
1 shallot diced
15ml balsamic vinegar
6-8 coriander seeds, crushed
juice and zest of 1 lemon
1 medium tomato, skinned and diced finely
15ml tarragon, coriander leaves or chives, chopped (use all three if you wish)
5ml capers 125ml baby broad beans, blanched and shelled
125ml petit poi or fresh baby peas, blanched
sea salt and freshly ground black pepper to season.

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Method:
Heat the oil in a pan and fry the shallot for about a minute until translucent.
Remove from the heat and add the balsamic vinegar, crushed coriander seed and zest and juice of the lemon. Allow the flavours to infuse for 15-20 minutes.
Add the rest of the ingredients to the sauce, mix well and season.
Warm through for about a minute on a low heat and serve.

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