Caper and Egg French Dressing
Photography Minka Firth.
INGREDIENTS
1 teaspoon Dijon mustard
1 clove garlic, crushed
fine zest and juice of 1⁄2 lemon
1 tablespoon white wine vinegar
6 tablespoons olive oil
1 tablespoon capers
2 hard-boiled eggs, finely chopped
1 tablespoon chopped flat-leaf parsley or basil
sea salt and freshly ground pepper
METHOD
Whisk the mustard, garlic, lemon zest and juice, vinegar and the olive oil in a bowl. Season well and stir in the capers, eggs and the flat-leaf parsley.
Serve this dressing with: Crisp lettuce leaves – cos-berg, cos or iceberg lettuce, poached leeks, potato salads, asparagus, boiled globe artichokes, spoon over pan-fried fish or chicken.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.