Like many French words, gribiche comes out soft and whispery when I say it. And I’ve said “gribiche” several times a day since finding it in a Super Natural Every Day recipe. If you’re like me, gribiche, a mayonnaise-style cold egg sauce, isn’t one of the words your French teacher drilled into your head during weekly word challenges, and that’s truly too bad because gribiche glove-slapped my taste buds last week, and I’m ready for another rumble.
I have a love-hate relationship with mayonnaise. It looks so gross when I open my store-bought version, a glistening white-plastic goo that sends my soul shivering, but occasionally I close my eyes, slather some on a vegan hot dog or stir some into tuna salad, and am glad I did.
This gribiche sauce, made from one hard-boiled egg yolk and ample olive oil, gives the depth of a mayo but looks mostly like a rich olive oil dressing popping with shallots and fresh herbs. Tossed with roasted broccoli, fingerling potatoes, and protein-packed eggs, this salad is a new lunch and potluck/picnic favorite. While it’s best when eaten immediately, the salad still tastes A-okay when re-warmed for lunch, and if you share, you’ll have a chance to breathlessly whisper “gribiche” to a friend or loved one.
Broccoli Gribiche (adapted from a Super Natural Every Day recipe)
– 1.5 LBS small fingerling potatoes, unpeeled, scrubbed & dried (cut into smaller chunks if bigger than your thumb)
– ½ c + 2 TBSP olive oil
– 12 oz broccoli florets
– 4 large eggs, hard cooked & peeled (see quick how-to recipe below this main dish recipe)
– 3 TBS wine vinegar
– 1 tsp Dijon style mustard
– 1 TBS capers, chopped
– 2 shallots, finely chopped
– 1 TBS parsley, chopped (I substituted with cilantro.)
– 1 TBS tarragon, chopped
– 1 TBS chives, chopped
1. Preheat oven to 400 to roast the vegetables. Toss potatoes with a TBSP of olive oil and a pinch or two of salt. Spread evenly on a baking sheet. Do the same with the broccoli but set aside and wait to roast the broccoli since broccoli roasts faster. Place potatoes in oven. Bake for 30 minutes. Toss, add separate baking sheet with broccoli & bake both for another 15 minutes.
2. To make the dressing: in a medium-sized bowl, mash up the egg yellow. Very slowly drizzle in the olive oil, beating constantly; the dressing should look smooth and glossy. Whisk in the vinegar and then the mustard. Stir in the capers, shallots, herbs & ¼ tsp salt.
3. Coarsely chop the remaining eggs, and gently fold them into the dressing. Place the warm potatoes & broccoli in a large bowl, and gently toss with ¾-ths of the dressing. Add more dressing to taste.
1. Place eggs in a medium sauce pan of cold water (water should cover the eggs by an inch.)
2. Bring to a gentle boil over medium heat. The eggs should just barely start rattling against the bottom of the pan.
3. Turn off heat, cover, and let sit for exactly 7 minutes longer if you’re using extra-large eggs.
4. Have a big bowl of ice water ready. When the eggs are through cooking, put them in the ice water for about 3 minutes, long enough to stop the cooking. Peel carefully.