Diana's cassis and Dijon vinaigrette

Serves: 4
Course: Salads
Cooking Time: 0 hr 1 mins
  • 1 heaped tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 1 tbsp Crème de cassis
  • 100ml olive oil
  • Pinch of salt
  • Freshly ground black pepper
  • 1 clove garlic

1. Mix the mustard and vinegar together in a small bowl until smooth. Add the cassis and seasoning.

2. Now add the oil little by little, stirring constantly so that it emulsifies slightly.

3. Peel and halve the garlic clove and add the halves to the sauce. Allow it to sit for at least 10 minutes.

4. Remove the garlic before serving with a bunch1 heaped tsp Dijon mustard.

Jess Murphy

Jess Murphy

Jess Murphy, a contributor to The Irish Times, is a Kiwi chef living on the west coast of Ireland