Dining Hall Design

Recipe for Dinner.

Vinaigrette Dressing.

SERVES 4

90 ml/6 tbsp olive oil 30 ml/2 tbsp wine vinegar 10 ml/2 tsp chopped shallot 5 ml/1 tsp caster (superfine) sugar 15 ml/1 tbsp chopped parsley Salt and freshly ground black pepper.

Shake all the ingredients together in a screw-topped jar. Store in the fridge.

French Dressing.

SERVES 4

90 ml/6 tbsp olive oil 30 ml/2 tbsp wine vinegar 10 ml/2 tsp Dijon mustard Good pinch of caster (superfine) sugar.

Salt and freshly ground black pepper.

Shake all the ingredients together in a screw-topped jar. Store in the fridge.


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