Coriander and soft-boiled egg vinaigrette

Coriander and soft-boiled egg vinaigrette

By
From
Arabesque
Photographer
William Meppem

Serve this vinaigrette straight away with chicken livers pressed with dukkah, poached brains, white fish or a cos lettuce-avocado salad.

Ingredients

Quantity Ingredient
2 whole eggs, cooked from the boil for 6 minutes
1 lemon, juiced
2 whole shallots, finely chopped
1 garlic clove, finely chopped
200ml extra-virgin olive oil
1/3 cup coriander leaves and stalks, finely chopped
1 teaspoon coriander seeds, roasted and crushed
salt and pepper

Method

  1. Separate the yolks from the whites. Blend yolks, lemon juice, shallots and garlic in a food processor and very slowly pour in the oil while the motor is running.
  2. Fold in the chopped egg whites and coriander, leaves, stalks and seeds.
  3. Season with salt and pepper.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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