Catalan Vinaigrette

Catalan Vinaigrette
Photo by Scott Phillips


  • 3 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. Dijon mustard
  • 1 hard-cooked egg, peeled and finely diced (optional)
  • 1 Tbs. capers, with juices
  • 1 cup extra-virgin olive oil
  • 3 to 4 Tbs. water
  • 1 small ripe red tomato, cored, peeled, seeded, and finely diced (about 1/3 cup)
  • + 6 more ingredients
    • ¼ sweet onion (such as Vidalia), finely minced (about ¼ cup)
    • 1 clove garlic
    • ¼ cup sherry vinegar or red-wine vinegar
    • Freshly ground black pepper
    • 1 tsp. kosher salt; more to taste
    • 2 cornichon pickles, finely chopped (about 2 Tbs.)

Finely chop the garlic on a cutting board. Sprinkle the salt over it and repeatedly scrape the flat side of the knife over the garlic to mash it to a paste. Scrape the garlic paste into a medium bowl. Add the mustard, vinegar, and water, and whisk until the salt is dissolved. Gradually whisk in t...

View full recipe at Fine Cooking


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