Reviews

Add Rating & Review

Back to Red-Wine Vinaigrette with Herbs and Egg

All Reviews for Red-Wine Vinaigrette with Herbs and Egg

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Red-Wine Vinaigrette with Herbs and Egg

                              Credit: 
                              Ryan Liebe

Recipe Summary

prep: 10 mins

total: 10 mins

Yield: Makes 3/4 cup

Ingredients

Ingredient Checklist

2 tablespoons red-wine vinegar

2 teaspoons whole-grain mustard

1/3 cup extra-virgin olive oil

2 tablespoons capers, drained and rinsed

1/3 cup lightly packed coarsely chopped fresh tender herbs, such as parsley, dill, tarragon, and chives

1 large hard-cooked egg, coarsely chopped

Kosher salt and freshly ground pepper

      Cook's Notes

You can make this up to three days ahead without the egg and refrigerate it in an airtight container; stir in egg before serving.

Gallery

Red-Wine Vinaigrette with Herbs and Egg

                              Credit: 
                              Ryan Liebe

Recipe Summary

prep: 10 mins

total: 10 mins

Yield: Makes 3/4 cup

Red-Wine Vinaigrette with Herbs and Egg

                              Credit: 
                              Ryan Liebe

Red-Wine Vinaigrette with Herbs and Egg

                              Credit: 
                              Ryan Liebe

Red-Wine Vinaigrette with Herbs and Egg

Recipe Summary

prep: 10 mins

total: 10 mins

Yield: Makes 3/4 cup

Recipe Summary

prep: 10 mins

total: 10 mins

Yield: Makes 3/4 cup

prep: 10 mins

total: 10 mins

prep:

10 mins

total:

Yield: Makes 3/4 cup

Makes 3/4 cup

Ingredients

Ingredients

  • 2 tablespoons red-wine vinegar
  • 2 teaspoons whole-grain mustard
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons capers, drained and rinsed
  • 1/3 cup lightly packed coarsely chopped fresh tender herbs, such as parsley, dill, tarragon, and chives
  • 1 large hard-cooked egg, coarsely chopped
  • Kosher salt and freshly ground pepper

Directions

Stir together vinegar, mustard, oil, capers, and herbs. Top with egg; season with salt and pepper. Serve with poached, sauteed, steamed, roasted, or grilled fish.

      Cook's Notes

You can make this up to three days ahead without the egg and refrigerate it in an airtight container; stir in egg before serving.

Cook’s Notes

You can make this up to three days ahead without the egg and refrigerate it in an airtight container; stir in egg before serving.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Red-Wine Vinaigrette with Herbs and Egg

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Red-Wine Vinaigrette with Herbs and Egg

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest