Caper and Egg French Dressing

Serve this dressing with Crisp lettuce leaves – cos-berg, cos or iceberg lettuce, poached leeks, potato salads, asparagus, boiled globe artichokes or spoon over pan-fried fish or chicken.

1 teaspoon Dijon mustard

1 clove garlic, crushed

fine zest and juice of ½ 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

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.