A simple dressing that will make your reputation as a masterchef. Spoon dressing with cherries added into a lettuce leaf and serve with cold roast chicken. Delicious!
1 egg
2 rounded tablespoons castor sugar
3 rounded tablespoons tarragon vinegar
Salt & pepper
250 – 300ml double cream
500g stoned red cherries
Break egg into bowl and beat with a fork. Add castor sugar then gradually add tarragon vinegar. Stand bowl in a pan of boiling water and stir mixture until it begins to thicken. Draw off heat and continue stirring. When mixture has consistency of thick cream, remove from pan and stir for a few seconds longer. Season lightly and leave until cold. Partially whip double cream; fold this into cold dressing and season to taste, (This recipe can be made in larger quantities – omitting the cream – and stored in a screw-top jar in refrigerator for up to 3 weeks, then add whipped cream just before serving). Gently fold in the pitted cherries just before serving.
Isobel Negri
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