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.

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