Enriched Vinaigrette

Ingredients

• 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

• Nutritional Information

  • Nutritional analysis per serving (24 servings)

    87 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 15 milligrams cholesterol; 147 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 cups

Preparation

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.

15 minutes