Enriched Vinaigrette

By Barbara Kafka

Total Time
15 minutes
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Ingredients

Yield:3 cups
  • 10sprigs flat-leaf parsley, leaves only, coarsely chopped
  • 4teaspoons anchovy paste
  • 1tablespoon Dijon mustard
  • 1teaspoon kosher salt
  • 1teaspoon freshly ground black pepper
  • ½cup red-wine vinegar
  • 1cup olive oil
  • 4tablespoons capers, coarsely chopped
  • 2hard-cooked eggs, finely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

353 calories; 38 grams fat; 5 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 281 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a food processor, pulse the parsley, anchovy paste, mustard, salt, pepper and vinegar to combine. With the machine running, slowly pour in the oil. Remove to a small bowl, and stir in the capers and eggs.

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