New Cookbook
Roasted Vegetables
Cold Eggs
Fresh Herbs
Salad Bowl
Broccoli Gribiche
Gribiche is a French concoction made with cold eggs, capers, herbs, shallots, pickled cucumbers, and an egg yolk/oil/mustard emulsion ... like mayonaisse. It is traditionally served with boiled meats, but in this case, goes over hot roasted vegetables. Think egg salad meets potato salad ... kinda sorta. That Heidi Swanson sure had a good idea!
Broccoli Gribiche
a Heidi Swanson recipe
slightly adapted
Roasted Vegetables Ingredients:
¾ lb. very small new potatoes,
washed and skins on
2 tbsp. olive oil, divided
evenly
Kosher salt for sprinkling
8 oz. bite-sized broccoli
florets, washed and drained well
½ small purple onion, thinly
sliced into half-moons
Egg Salad Ingredients:
3 large eggs, hard-boiled, and
cooled
1 tbsp. red wine vinegar
¼ c. olive oil
½ tsp. Dijon mustard
2 tsp. capers, chopped
1 shallot, minced
2 tsp. fresh parsley, chopped
2 tsp. fresh chives, fined
snipped
2 tsp. fresh tarragon, finely
chopped
Roasting the Vegetables:
1.
Preheat the oven
to 400 °F. Toss the prepared potatoes with 1 tbsp. of the olive oil and plop
them on a roasting pan. Sprinkle with Kosher salt and roast for about 15
minutes.
2.
After the potatoes
have been roasting for 15 minutes, toss the broccoli florets and purple onions
with the other 1 tbsp. olive oil and a bit of Kosher salt.
3.
Shake the roasting
potatoes to make room on the pan and plop the broccoli and onions into the
spaces between the potatoes.
4.
Return to the oven
and roast until the broccoli is tender and a bit charred.- about 15 to 20
minutes.
Making the Gribiche Sauce:
1.
Boil the eggs for
seven minutes, remove from the heat, drain, shake the pan to break the shells
and run ice cold water over top. Let the eggs chill, adding fresh ice and water
when the need is there.
2. Peel the eggs and
place them in a bowl. Remove one of the egg yolks and place it in the container
of a hand blender. Coarsely chop the rest of the eggs and set them aside (in
the fridge).
3. Drizzle the ¼ c.
olive oil into the hand blender container with the egg yolk, while whizzing, to
create a smooth golden emulsion.
4. Add the red wine
vinegar and the Dijon
mustard and continue whizzing to make a smooth dressing.
5. Add ½ of the
minced shallot and whiz to completely incorporate it into the sauce.
6. Turn the sauce
into the eggs and toss in the capers herbs, and the rest of the shallots.
Plating the Dish:
Turn the roasted vegetables
onto a pretty rimmed platter or shallow pasta bowl. Turn the Gribiche Sauce
over top. Grate some fresh black pepper over all and serve with crusty bread
slices, perfect black olives, and a rich glass of wine.
My husband would just love this. Looks like something I've had before while traveling through France. YUM!
ReplyDeleteThis looks so good! I love the way the eggs are disguised (it takes a lot for me to eat eggs other than scrambled) for added protein! This will be making an appearance on my dinner table this summer! Thanks for sharing this recipe!
ReplyDeleteOh, one more thing, how do you like the cookbook so far? I'm always on the lookout for a good cookbook!
ReplyDeleteOh god yes! I love it. Very interesting looking cookbook. Love cold broccoli x
ReplyDeleteThis is a fantastic dish to use fresh broccoli and farm eggs. I love mixed dishes like this and potato goes so well with both the eggs and broccoli. Great photos.
ReplyDeleteOne word from me: AMAZING!!!!
ReplyDeleteHi, you might want to correct the ingredients list? it says red wine and the recipe says red wine vinegar. Looks yum!!
ReplyDeleteI'd love to thank you in person! Big oops! Corrected! Want a job as an editor? And it was yum!
DeleteThat sounds soo good. I can't wait for the broccoli to come in at the farmers market so I can give it a try. Of course, my husband, The Picky Eater, doesn't like broccoli, so I guess it will be all mine! :)
ReplyDelete