Caper and Egg French Dressing

From issue #10.
Photography by Minka Firth.
Caper and Egg French Dressing


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


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.