Enriched Vinaigrette

• 10 sprigs flat-leaf parsley, leaves only, coarsely chopped
• 4 teaspoons anchovy paste
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup red-wine vinegar
• 1 cup olive oil
• 4 tablespoons capers, coarsely chopped
• 2 hard-cooked eggs, finely chopped

1. In a food processor, pulse the parsley, anchovy paste, mustard, salt, pepper and vinegar to combine.
2. With the machine running, slowly pour in the oil.
3. Remove to a small bowl, and stir in the capers and eggs.

parsley, anchovy paste, mustard, kosher salt, freshly ground black pepper, redwine vinegar, olive oil, capers, eggs

Taken from cooking.nytimes.com/recipes/9725 (may not work)