Broccoli Girbiche

What is gribiche?, you ask.

Gribiche (pronounced "grey-beesh") is a traditional French sauce made of cooked eggs, mustard, chopped pickles, capers and herbs. It is a wonderful dressing for cold poached chicken or fish, and was extra good on these roasted potatoes & broccoli.

This was my first attempt at having more of a veggie based dinner.  We do meatless days but there are always lots of fillers, mainly black beans or eggs to substitute for the lack of meat.  This dish has eggs but they are not the main focus.

 

I don't do mayonnaise.  The thought of egg or potato salad makes my skin crawl. Even when mayonnaise is not include I just cannot do it. 

The French like to have more mustard based dressings for their potato salads and this is right in alignment with that food philosophy. 

I didn't have any capers so we substituted anchovies. I would not recommend doing that unless you are looking forward to a fishy taste throughout the dish. Overall it was still really good but you could taste the fish.  Luckily Mr. J loves anchovies and thought it was delicious.  Score for the first attempt. 

 Found in Heidi Swanson's new book Super Natural Every Day.

Broccoli Gribiche

by Emily Morris

Prep Time: 20 minutes

Cook Time: 30 minutes

6026350

Ingredients (serves 6)

• 1 1/2 pounds fingerling potatoes), unpeeled and scrubbed
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• Kosher or sea salt
• 12 ounces broccoli cut into florets
• 4 large eggs, hard-boiled and peeled
• 2 tablespoons red wine vinegar
• 1 to 2 teaspoons Dijon-style mustard
• 1 tablespoon capers, chopped
• 2 shallots, chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chervil, chives, or green tops of green onion

Instructions

Hard-Boiled Eggs

Place the eggs in a properly sized pot for the amount of eggs you’re cooking.

Run cold water into the pot until it covers the eggs by about 1 inch.

Place the pan on the stove and turn the heat on high until it comes to a boil (about 6 to 7 minutes).

Once boiling set your timer for 8 minutes. Turn off when timer goes off.

Carefully drain the hot water out of the pan and immediately start running cold water over the hot eggs, letting the water overflow the pot in the sink until the water feels cool. Remove and place in cool bowl full of cold water till needed.

Broccoli and Potatoes

Preheat the over to 400 degrees.

Cut the potatoes into chunks about the size of your thumb.

Using your hands, toss the potatoes with 1 tablespoon of olive oil and turn them onto a sheet pan and sprinkle with salt.

Put the potatoes in the oven and roast them until they are cooked through and browned (about 30 minutes); do not stir or move the potatoes during this time for best results.

About 15 minutes before you think the potatoes are done, add 1 tablespoon of oil to the broccoli and toss to coat.

Arrange the broccoli in a single layer on a sheet pan and sprinkle with salt.

Put the broccoli into the oven and roast untouched; the potatoes and broccoli should be done about the same time and both should show signs of browning and slight char (on the broccoli).

Gribiche Dressing

Remove the yolk of one of the hard-boiled eggs and mash in a medium sized bowl.

Slowly add 1/2 cup of olive oil beating constantly with a wire whisk; the dressing should look smooth and glossy.

Whisk in the vinegar, followed by the mustard, whisking each ingredient into the dressing for uniform consistency.

Stir in the capers, shallots, herbs, and 1/4 teaspoon salt.

Chop the peeled hard-boiled eggs and add them to the dressing.

Putting it all together

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.

Serve.

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