This is one of those recipes where you look at the photo in the book and think, well, maybe, maybe, but not really. But then I tried it and was really impressed. This dressing is wonderful. Plus still a bit runny eggs, and finally assembling the salad together with lots of love… excellent! Relatively a lot of prep for a salad, but totally worth it.
Did I mention I love the dressing? Better from whatever I had in restaurants.
I tried another, mixed, variation which is also excellent. For salad ingredients refer to Serious eats recipe or any other one. It is usually lettuce, potatoes, green beans, tomatoes, olives and tuna.
Dressing Grind in a mortar into a paste: - 1 tsp Dijon mustard - 1 tbsp capers - 5 anchovies in olive oil (2tsp of their oil) Add good pinch of pepper and - 1 garlic clove, peeled and roughly chopped Finally add and mix well: - 2 tbsp red wine vinegar - 4 tbsp great quality olive oil - small handful of parsley leaves, finely chopped
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