Chive Sauce

This sauce is a great alternative to heavier cream- or mayonnaise-based dressings.

1 slice whole-grain bread, torn into pieces
1/4 cup milk
1 hard-boiled egg
1/2 tsp soy sauce
3 tbsp olive oil
1 pinch salt and pepper
2 tbsp white-wine vinegar
3/4 cup thinly sliced chives

In a small bowl, soak the bread in the milk for about 15 minutes. Squeeze out excess milk, and discard or save for a different purpose. Transfer the bread to a food processor, add the egg and puree. (You can also do this by mashing it with a fork; it will just have a slightly coarser texture.) Continue to process or whisk in the soy sauce, oil, salt, pepper and vinegar.

Transfer to a bowl, stir in the chives and refrigerate for about one hour or more for the flavors to develop.