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.
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.
Cook's Tips-
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.
Wimpy Tips-
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: Secret Recipe Club
Ingredients
Gribiche Dressing
- 4 large eggs hard-boiled and peeled
- 2 tablespoon rice vinegar
- 2 teaspoon 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
- ½ cup extra virgin olive oil
Roasted Broccoli and Fingerling Salad
- 1 ½ pounds fingerling potatoes) unpeeled and scrubbed
- 12 ounces broccoli cut into florets
- 2 tablespoon extra-virgin olive oil
- Kosher or sea salt
Instructions
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 ½ 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.
JJ @ 84thand3rd
Now this is my kind of potato salad - sounds great, what a good SRC pick! Congrats on your signing!
The Wimpy Vegetarian
Thanks so much JJ! This was such a great recipe!
Paula @ Vintage Kitchen Notes
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.
The Wimpy Vegetarian
Thanks Paula! I'm making the recipe again this week - I enjoyed it that much 🙂
Tara
Looks wonderful and congrats on your proposal!
The Wimpy Vegetarian
Thanks so much Tara!!
apuginthekitchen
I have to try this, it sounds so delicious. I've heard of Gribiche sauce but never tried it. What a wonderful recipe.
The Wimpy Vegetarian
I love Gribiche, Suzanne. I'm thinking of switching the type of vinegar and using it with beets now. It's so fun to find a great new recipe to have fun with in different ways.
Erika
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!
The Wimpy Vegetarian
Thanks soooo much Erika! I've just been so busy I haven't been able to visit the blogs (like yours) lately that I love so much. Making up for that this week!
SeattleDee
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!
The Wimpy Vegetarian
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.
Rebekah
Wow that looks amazing!! Great SRC choice - beautiful photos!! 🙂
The Wimpy Vegetarian
Thanks so much! I really loved it!
Lynda - TasteFood
This sounds like a wonderful potato salad with the extra bonus of broccoli - and a fun name to boot.
Congratulations on the agent!!!
The Wimpy Vegetarian
I am totally stoked over the agent. Totally. And this dish of Emily's rocked!
angela@spinachtiger
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
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.
angela@spinachtiger
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.
The Wimpy Vegetarian
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!
Choc Chip Uru
Congratulations my friend, that is fantastic 😀
I hope you celebrated well by eating a ton of this delicious dish!
Cheers
Choc Chip Uru
The Wimpy Vegetarian
Well, that and cookies 🙂 Thanks so much CCU!!!
Lynn H @ Turnips 2 Tangerines
This looks delicious! Great SRC pick! Lynn @ Turnips 2 Tangerines
Melissa
What an absolutely delicious sounding dish! Great pick this month 🙂
mjskit
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!
Christine
Congrats on the book progress! That's pretty exciting!
I've never heard of this before, but it looks wonderfully tasty!
SallyBR
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...
Rosemary Mark
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??
Emily @ Life on Food
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!
kirstin
I have never heard of this. sounds really good!
lapadia
Broccoli anything = my favorite, and this dressing is divine 🙂