Enriched Vinaigrette from Soup: A Way of Life by Barbara Kafka

Ingredients

• 10 sprigs flat-leaf parsley, leaves only, coarsely chopped
• 1½ teaspoons Dijon mustard
• 2 teaspoons anchovy paste
• ¼ cup red wine vinegar
• 1 cup (250 ml) olive oil
• 2 tablespoons capers, coarsely chopped
• 1 hard-boiled egg, finely chopped
• ½ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt