Ingredients
4 eschalots, finely diced
100ml red wine vinegar
2 cloves garlic, peeled
3 anchovy fillets in oil
4 stalks thyme, leaves only
4 stalks rosemary, leaves only (about 2 tbsp)
1 tsp Dijon mustard
½ cup flat-leaf parsley leaves
1 hard-boiled egg
1 tbsp baby capers
Salt and cracked black pepper, to season
White sugar (optional)
Method
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Place eschalots in a mixing bowl and cover with red wine vinegar.
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In a mortar and pestle, pound the garlic, anchovies, thyme and rosemary leaves together to form a paste. Add paste to red wine vinegar and eschalots, and mix in mustard.
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Coarsely chop parsley leaves and egg and fold these through the prepared dressing with the capers.
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Season with salt and pepper and perhaps a touch of white sugar to balance the flavours.
