Caper and Egg French Dressing
Photography by Minka Firth.
INGREDIENTS
1 teaspoon Dijon mustard
1 clove garlic, crushed
fine zest and juice of 1⁄2 lemon
1 tablespoon white wine vinegar
6 tablespoons olive oil
1 tablespoon capers
2 hard-boiled eggs, finely chopped
1 tablespoon chopped flat-leaf parsley or basil
sea salt and freshly ground pepper
METHOD
Whisk the mustard, garlic, lemon zest and juice, vinegar and the olive oil in a bowl. Season well and stir in the capers, eggs and the flat-leaf parsley.
Serve this dressing with: Crisp lettuce leaves – cos-berg, cos or iceberg lettuce, poached leeks, potato salads, asparagus, boiled globe artichokes, spoon over pan-fried fish or chicken.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!