Tarragon
1/2 ciabatta loaf
65 ml (2.1/2 fl oz) red wine vinegar
the yolks of 2 hard-boiled eggs
100 g (4 oz) fresh tarragon, stalks removed, chopped
10 salted anchovy fillets, prepared (see here), chopped
50 g (2 oz) salted capers, prepared (see here), chopped
120–175 ml (4–6 fl oz) extra virgin olive oil
Tear the bread into small pieces, and soak in the vinegar for 20 minutes. Remove, squeeze dry, and chop, ideally with a mezzaluna.
Mash the egg yolks with a fork.
Very gently combine the bread, tarragon, anchovies, capers and egg in a bowl. Stir in the oil.