Tag Archives: capers

Broccoli Gribiche

This salad has been rocking my world. I’m not really a big broccoli fan, so I’m always looking for new ways to enjoy the large and lovely crowns that appear in my CSA box. The above salad is from Super Natural Everyday (I know, I know, just buy it already) with a few variations. I didn’t have fingerling potatoes, but I had plenty of new red potatoes, so used those. And I didn’t have the fresh tarragon the gribiche recipe called for, so I used dried, plus marjoram and some fresh parsley. Roasted vegetables + boiled eggs + sauce that includes mustard and capers? You see why I’m in heaven. I made a similar version for a 4th of July BBQ last weekend, and it was a big hit. I had a box of grape tomatoes, so I threw those in the roasting pan, as well, and used fresh dill in the sauce. There are as many gribiche recipes as there are chefs in the world, so experiment a little (or use what you have in your kitchen!) and enjoy it over some roasted vegetables. And do NOT forget the large grain sea salt – the perfect kick. The recipe below is one I’ve posted before. I LOVE LOVE LOVE cornichons, so if you have some of those, definitely throw them in!

Sauce Gribiche
serves 2, generously

1 large egg
1 medium shallot, finely chopped
2 Tbsp. lemon juice, or to taste
2 Tbsp. finely chopped herbs (parsley, dill, chives, etc.)
Finely grated zest of ½ lemon
1.5 Tbsp. capers, rinsed and finely chopped
4 cornichons, finely chopped
3 Tbs. olive oil
Salt, to taste

Soft boil the egg (so the yolk is just set) – about 5 minutes. Meanwhile, combine the shallot and the lemon juice in a small bowl, and let macerate. Combine the herbs, lemon zest, capers, cornichons, olive oil and salt in a small bowl, whisking well. Peel the boiled egg, dicing finely, and add to the sauce. Add the lemon juice and shallots, quickly whisking to combine. Taste, and add lemon juice or salt, as needed.

Skillet Potatoes with Olives and Lemon

Another summer recipe for Gourmet Unbound, this helped my use up some of the piles and piles of new potatoes I’ve been receiving from my CSA. Almost too easy to be believed, and terribly delicious, this recipe includes some of my favorite things, including some meaty green Sicilian olives, capers, and lemon zest.

Savory CousCous Salad

I love grain salads, but I often want them to pack a little more punch. This simple salad (really!) included fried chard and garlic, along with chopped carrots, red onions, green onions, sun-dried tomatoes in oil, capers, diced carrots and some raw sprouted chickpeas. I added (of course) some oil to the couscous and a special 35-spice blend for couscous that I picked up in Marrakesh. I wish I could tell you what’s in it, but it definitely includes cumin and chili. A dash of red wine vinegar, and this delicious salad lasted for days in the refridgerator.

Tomato Salad with feta, cucumber, and capers

Tomato Salad with cucumbers, goat cheese, and capers

Tomato Salad with cucumbers, feta, and capers

I love tomato salads, and I love the heirloom tomatoes that I’ve been receiving n my CSA. They are so delicious, and perfectly ripe, that they make me wonder why I ever even bother eating tomatoes out of season – its like an entirely different food. During hot spells, I like to keep my refrigerator full of fresh produce and put together simple salads, even multiple salads, for quick and easy meals. While I love Mark Bittman’s recent article on 101 salad ideas, I prefer to just make my own up, based on what I have around the house and my mood. This simple salad was just a large chopped heirloom tomato, some small chunks of cucumber, a crumble low-fat feta, capers, sea salt and fresh ground pepper, and a splash of red wine vinegar. Not even any oil. Right before I ate it, I walk out to my front porch and grabbed a few leaves of fresh basil, tore them up and threw them in. And you know what? It was perfect.

Sauce Gribiche

Sauce Gribrice

Sauce Gribice

When I discovered that there was a sauce made of eggs and olive oil and cornichon pickles (some of my favorite things) I knew I had to have it. Luckily, I had some cornichon’s hanging around (but you can get them at DiBruno’s). I ate this sauce on an amazing salad of grilled asparagus on a bed of lettuce. The recipe is adapted from one from the Chez Panisse Cafe Cookbook, but with WAY less oil, and extra pickles and capers.

Sauce Gribiche
serves 2, generously

1 large egg
1 medium shallot, finely chopped
2 Tbsp. lemon juice, or to taste
2 Tbsp. finely chopped herbs (parsley, dill, chives, etc.)
Finely grated zest of ½ lemon
1.5 Tbsp. capers, rinsed and finely chopped
4 cornichons, finely chopped
3 Tbs. olive oil
Salt, to taste

Soft boil the egg (so the yolk is just set) – about 5 minutes. Meanwhile, combine the shallot and the lemon juice in a small bowl, and let macerate. Combine the herbs, lemon zest, capers, cornichons, olive oil and salt in a small bowl, whisking well. Peel the boiled egg, dicing finely, and add to the sauce. Add the lemon juice and shallots, quickly whisking to combine. Taste, and add lemon juice or salt, as needed.

Grainy Mustard Potato Salad

Grainy Mustard Potato Salad

Grainy Mustard Potato Salad

I’m not much for mayo, unless it’s my own, so when BBQ time rolls around I usually make a potato salad that’s heavy on the savory – mustards, roasted red peppers, capers, and vinegar – and minus the mayo. the above pictured potato salad is missing its capers (I swear they were in the fridge, and then they just weren’t) but you get the idea.

Grainy Mustard Potato Salad
serves 6

2 lbs small potatoes, (red new potatoes are the prettiest) diced.
1 tablespoon Dijon mustard
1 1/2 tablespoon whole-grain mustard (or more, to taste)
2 tablespoon white balsamic vinegar
3 tablespoons finely chopped shallots (about 3)
1 Tbs. chopped parsley
1/2 tsp. salt (if needed)
freshly ground black pepper
2 tablespoons olive oil

Cover the potatoes with water in a large saucepan. Bring to boil, reduce to simmer, and cook the potatoes until they are firm but a easily pierced by a fork – about 15 minutes. Drain and cool.

Whisk together mustards, vinegar, shallots, parsley and pepper. Add the oil slowly, whisking until emulsified. Taste, and if needed, add salt (the amount you add will be dependent on the saltiness of your mustard). Add the chopped roasted red pepper and mix.

Pour the mustard sauce over the potatoes. Stir gently until potatoes are evenly coated. Serve warm or cold.

Additions:
2 Tbs. capers
chopped fresh herbs (basil or tarragon are tasty)
fresh red peppers
boiled eggs, diced
celery, chopped