gribiche, broccoli and fingerling potato salad

It’s time for another reveal with the Secret Recipe Club. Hard to believe another month has passed.

I’m spending lots of time (still) developing my cookbook proposal – themed around dinners for the omnivore-vegetarian table – and am making good progress. In fact, progress has been strong enough that the agent I’ve been speaking with offered a contract to represent me this past week. There remains much yet to be accomplished before it’s ready for publishers’ eyes, but I’m excited and encouraged beyond reason. Being signed by an agent is a huge task to cross off my “Life To Do List”. Huge.

For the past month, scrupulously prepared dinners for the proposal punctuated long days spent brainstorming, writing, organizing, and editing. But there were also quick dinners requiring little cleanup. One night Myles ran out for take-out; the only way we were eating that night. So when I received my assigned blog a couple of weeks ago, I knew I was looking for good food that wouldn’t be a project. And I found lots to choose from on Life on Food.

First, for the uninitiated, the Secret Recipe Club is a group of around 100 food bloggers, divided into four groups. Every month, Group Leaders assign a blog to each blogger in their group. Once we receive our assignment, we look through the blog, try a few recipes, and post about one in particular. It’s a great idea. There’s an ocean of food blogs out there to visit and potentially follow, with the tide bringing in a new crop every week. Unfortunately, fitting a 36-hour life into a 24-hour day often means visiting the same bundle of blogs I’ve grown to love day after day. Sometimes I need an assignment and a deadline to visit new blogs I’m interested in, but never seem to find the time for.

I’m so glad I found Life on Food, written by Emily. She’s lived in Iowa, Georgia, and Maine; and now, she and her husband (the resident chopper and taste tester) call Connecticut home. Emily loves making things from scratch, and has some wonderful comfort meals posted. I was really torn between her Hearty Vegetable Ragu and Black Beans and Sweet Potato Enchiladas, but ultimately settled on her Broccoli Gribiche.

Gribiche is a French mayonnaise-style sauce made by emulsifying the yolks of hard-boiled eggs and mustard into an oil. The sauce is typically finished with chopped pickles, capers, parsley, tarragon and chervil.

The verdict: this recipe is a keeper and is now in my regular rotation. It’s easy to make and packed with flavor. The crispiness of the roasted potatoes and broccoli add greatly to the texture of the dish, and the broccoli exudes a gentle smokiness from the long roasting. I didn’t have time to play with the dish, and honestly it’s great just as it is. But next time I might add some mustard croutons to the mix, maybe fry the capers, and add some finely chopped gherkins. I’m not sure this wonderful dish needs it, truth to tell. Changing it up is more about kitchen play than anything else.

Cooking Notes

When I reheated the dish for lunch, the flavors were still wonderful; maybe more so since the potatoes and broccoli marinated a bit in the gribiche dressing. But the crispiness had softened overnight in the refrigerator.

The Carnivore – Vegivore Table

This was a perfect salad, hearty enough to be served as a vegetarian entrée for myself and served with some baby back pork ribs for Myles.


Broccoli Gribiche

     by Susan Pridmore

     Serves 4

       Prep Time: 15 minutes

       Cook Time: 45 minutes


Gribiche Dressing

  • 4 large eggs, hard-boiled and peeled
  • 2 tablespoons rice vinegar
  • 2 teaspoons Dijon-style mustard
  • 1 tablespoon capers, coarsely chopped
  • 2 shallots, thinly sliced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh chervil, chives, or green tops of green onion
  • ¼ teaspoon Kosher salt
  • 1/2 cup extra virgin olive oil

Roasted Broccoli and Fingerling Salad

  • 1 1/2 pounds fingerling potatoes), unpeeled and scrubbed
  • 12 ounces broccoli cut into florets
  • 2 tablespoons extra virgin olive oil
  • Kosher or sea salt


Gribiche Dressing

Place the eggs in a small pot and cover with cold water by about an inch. Bring to a simmer over medium-high heat, and simmer for three minutes. Turn the heat off, and cover the pot for an additional 10 minutes. Drain the eggs and immediately cool them down with cold water. Peel.

Remove the yolk of one of the hard-boiled eggs and mash in a medium sized bowl. Whisk the vinegar into the yolk, followed by the mustard, whisking each ingredient into the dressing for uniform consistency.

Slowly add 1/2 cup of olive oil beating constantly with a wire whisk; the dressing should look smooth and glossy. Stir in the capers, shallots, herbs, and salt.

Press the three remaining hard-boiled eggs through a sieve. I used a potato ricer with the smallest holes, and it worked beautifully. Do the same with the leftover egg white from the fourth egg. Stir into the dressing using a fork.

Roasted Broccoli and Fingerling Potatoes

Preheat the oven to 400˚F and line two baking sheets with parchment paper.

Cut the potatoes into 1-inch chunks and toss with 1 tablespoon olive oil. Turn onto a baking sheet, and lightly sprinkle with salt. Toss the broccoli florets in 1 tablespoon oil and add them to the second baking sheet; lightly sprinkle with salt.

Slide both baking sheets into the oven and roast until cooked through and browned (about 30 minutes); do not stir or move the potatoes or broccoli florets during this time for best results. Both should show signs of browning with a slight char on the broccoli.

Place the warm potatoes and broccoli into a large bowl and gently fold in three-quarters of the dressing.

Taste and adjust seasoning if needed, adding more of the dressing if desired.

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Now go visit Emily’s Life on Food blog, and check out the other secret recipes below being revealed today!

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31 Responses to “Broccoli Gribiche: Secret Recipe Club” Subscribe

  1. JJ @ 84thand3rd October 28, 2013 at 6:04 am #

    Now this is my kind of potato salad – sounds great, what a good SRC pick! Congrats on your signing!
    JJ @ 84thand3rd recently posted..Tahini & Raspberry Power Breakfast Shake – a PB&J twistMy Profile

  2. Paula @ Vintage Kitchen Notes October 28, 2013 at 6:27 am #

    I’m loving this recipe Susan! It’s like a great twist on a sophisticated potato salad. And all the best with your proposal! So exciting.
    Paula @ Vintage Kitchen Notes recently posted..Double Baked Meat and Cheese Potatoes #SRCMy Profile

  3. Tara October 28, 2013 at 6:37 am #

    Looks wonderful and congrats on your proposal!
    Tara recently posted..Rustic Beer BreadMy Profile

  4. apuginthekitchen October 28, 2013 at 6:46 am #

    I have to try this, it sounds so delicious. I’ve heard of Gribiche sauce but never tried it. What a wonderful recipe.
    apuginthekitchen recently posted..Awesome Salsa, Empanadas And A Giveaway!My Profile

  5. Erika October 28, 2013 at 6:48 am #

    I love the idea of using hard-boiled potatoes in the dressing! I must try making this for my bf–he would love it. And congrats on getting an agent!! That is so exciting!! I would definitely be an enthusiastic purchaser of your book since I am in the same situation as you–meat-eating bf and vegetarian me!
    Erika recently posted..Pancake Fridays: Peanut Butter Cookie Pancakes (gluten-free)My Profile

  6. SeattleDee October 28, 2013 at 7:28 am #

    I would be tempted to eat this sauce all by itself, one spoonful after another, before adding it to roasted vegetables. Great SRC choice.

    Good luck on your project!
    SeattleDee recently posted..Mushroom and Brussels Sprouts Hash… with BaconMy Profile

    • The Wimpy Vegetarian October 28, 2013 at 8:14 am #

      Thanks SeattleDee! The sauce is sooooo good. I’ll be using it on other things now. I’m thinking of using it with beets, and add some Parmesan for a different kind of Caesar salad dressing.
      The Wimpy Vegetarian recently posted..Broccoli Gribiche: Secret Recipe ClubMy Profile

  7. Rebekah October 28, 2013 at 9:26 am #

    Wow that looks amazing!! Great SRC choice – beautiful photos!! :)

  8. Lynda - TasteFood October 28, 2013 at 10:50 am #

    This sounds like a wonderful potato salad with the extra bonus of broccoli – and a fun name to boot.
    Congratulations on the agent!!!
    Lynda – TasteFood recently posted..Holiday Sides: Root Vegetable GratinMy Profile

  9. angela@spinachtiger October 28, 2013 at 12:20 pm #

    This took my eye. I’ve never heard of it and I’ve pinned. It’s a must make for me, as I’m crazy happy when I’m eating vegetables, especially with good flavor. So excited to discover something new.

    • The Wimpy Vegetarian October 28, 2013 at 12:30 pm #

      Thanks! I think you’ll really like it, Angela. It’s really, really good. I’m making it again this week, and might make it for an upcoming house party.
      The Wimpy Vegetarian recently posted..Broccoli Gribiche: Secret Recipe ClubMy Profile

      • angela@spinachtiger October 28, 2013 at 12:52 pm #

        I just looked to see if it was Paleo or Primal blueprint friendly. I think so, as long as I keep the potatoes to a minimum, but I swear I’ll be thinking about this dish all night.
        angela@spinachtiger recently posted..Boozy Spicy Autumn Risotto with Butternut SquashMy Profile

        • The Wimpy Vegetarian October 28, 2013 at 1:25 pm #

          I’m definitely not an expert on Paleo, but hope it works for you. The great thing is that it’s a very flexible recipe. I’m going to use the dressing on kale caesar salad, and want to use it with beets too. Roasted cauliflower is another option. You can definitely cut down on the potatoes!
          The Wimpy Vegetarian recently posted..Broccoli Gribiche: Secret Recipe ClubMy Profile

  10. Choc Chip Uru October 28, 2013 at 12:35 pm #

    Congratulations my friend, that is fantastic 😀
    I hope you celebrated well by eating a ton of this delicious dish!

    Choc Chip Uru
    Choc Chip Uru recently posted..Candy & Our Winner!My Profile

  11. Lynn H @ Turnips 2 Tangerines October 28, 2013 at 2:31 pm #

    This looks delicious! Great SRC pick! Lynn @ Turnips 2 Tangerines
    Lynn H @ Turnips 2 Tangerines recently posted..Banana Bread SconesMy Profile

  12. Melissa October 28, 2013 at 2:54 pm #

    What an absolutely delicious sounding dish! Great pick this month :)
    Melissa recently posted..Soft PretzelsMy Profile

  13. mjskit October 28, 2013 at 8:33 pm #

    Congratulations on landing an agent! That’s awesome! Guess you’re going to be really, really busy now. :) A very interesting dish. I’ve had broccoli served next to potatoes, but never in the same dish. It looks wonderful!
    mjskit recently posted..Butternut Squash Soup with Apples and Red ChileMy Profile

  14. Christine October 29, 2013 at 6:18 am #

    Congrats on the book progress! That’s pretty exciting!

    I’ve never heard of this before, but it looks wonderfully tasty!

  15. SallyBR October 29, 2013 at 11:15 am #

    gribiche… gribiche…. gribiche…. what a cute name, I am now unable to sop saying it… 😉

    great recipe, the addition of potatoes makes it a full meal almost!

    Congrats on signing with your agent, I hope it all goes smoothly…

  16. Rosemary Mark October 29, 2013 at 8:21 pm #

    We had gribiche tonight with leftover pork loin (for meat boy!). I was lazy and just roughly chopped the 3 eggs and added in with the potatoes and broccoli. Will definitely make this regularly. Now how do you say Gribiche??

  17. Emily @ Life on Food October 30, 2013 at 3:48 am #

    I am glad you like the dish! We haven’t made that in forever but now I am thinking it should be in the regular rotation. Thanks for the reminder!

  18. kirstin November 2, 2013 at 11:40 am #

    I have never heard of this. sounds really good!

  19. lapadia November 5, 2013 at 6:08 am #

    Broccoli anything = my favorite, and this dressing is divine :)
    lapadia recently posted..Stuffed PumpkinMy Profile

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