Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Dispensary vinaigrette
Ingredients
4 cloves garlic
1 handful mint leaves
1 handful parsley
2 Tbsp wholegrain mustard
2 Tbsp soft brown sugar
150ml white wine
vinegar salt and pepper
500ml canola oil
Method
Combine all ingredients except the oil in a food processor and blend until smooth.
Slowly drizzle in the canola oil while still mixing to emulsify.
Toss with salad leaves and seasonal vegetables.
Vinaigrette can be stored in the fridge for 2-3 weeks.
Requested by Amy McGhie.
Provided by the Dispensary Cafe.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
