Caper and Egg French Dressing
Serve this dressing with Crisp lettuce leaves – cos-berg, cos or iceberg lettuce, poached leeks, potato salads, asparagus, boiled globe artichokes or spoon over pan-fried fish or chicken.
Story by Claire Aldous
From Dish #10 , page 117
1 teaspoon Dijon mustard
1 clove garlic, crushed
fine zest and juice of ½ 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.
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