Enriched Vinaigrette

By Barbara Kafka

Published July 21, 1998

Total Time
15 minutes
Rating
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Ingredients

Yield:3 cups

  • 10 sprigs flat-leaf parsley, leaves only, coarsely chopped

  • 4 teaspoons anchovy paste

  • 1 tablespoon Dijon mustard

  • 1 teaspoon kosher salt

  • 1 teaspoon freshly ground black pepper

  • ½ cup red-wine vinegar

  • 1 cup olive oil

  • 4 tablespoons capers, coarsely chopped

  • 2 hard-cooked eggs, finely chopped

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 52 milligrams cholesterol; 353 calories; 27 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 38 grams fat; 281 milligrams sodium; 3 grams protein

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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