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Ingredients
- 15cm horseradish root, peeled and finely grated
- 8 tbsp extra virgin olive oil
- 4 tbsp white wine vinegar
Method
Mix everything together well and the dressing is ready to use on salads, eggs, potatoes, roast beef, and thinly sliced raw tuna or trout.
The dressing will keep for a week or so in the refrigerator but is at its most potent when first made.
Makes about 250ml.