broccoli and potato gribiche

Do you ever get stuck in a rut on what to make as a side dish?  I know I do.  I have a ton of sides I love and make often (roasted veggies, kale chips, kale or green salad, steamed broccoli with cheese sauce, cucumber salad and sauted brussel sprouts with bacon to name a few), but I definitely go through my same rotation often.  They’re all simple to throw together and don’t take much thought, plus I know they taste good.  If I’m asked to bring a side to a dinner, it’s always tough.  Salad is easy because it can be prepped ahead of time and doesn’t require cooking.  Warm dishes can be tricky since I normally don’t like to go cook and make a mess in someone’s kitchen as a guest.  What to do… what to do?

I’ll tell you.

Make a gribiche salad!

A what?

I was new to gribiche too.  According to Melissa (my secret recipe club pick for the month!) gribiche is “an eggy French vinaigrette, apparently friends with mayonnaise, that is made from hardboiled eggs, oil, vinegar, capers, and fresh herbs. It’s divine!”.  I have to agree, it is amazing!

I found her recipe for broccoli and potato gribiche while browsing Melissa’s blog Smells Like Brownies.  Her pictures are amazing and make me want to make everything on her site.  I’ve bookmarked a few more to try (devil’s food cake, cauliflower-crust pizza and fish tacos with chipotle mayo and coleslaw), but the gribiche was made the day I saw it.  I literally drove to the store to grab potatoes and shallots and made it to go with dinner that night.

The broccoli and potatoes are roasted before being tossed together with the gribiche sauce.  They become tender, tasty and taking the time to roast them totally enhances the flavor of the dish.  We ate it at room temperature and as leftovers cold the next day.  I’d recommend both and know I’ll be making this as a side for the next dinner party we attend.  It was awesome.

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Broccoli and Potato Gribiche

The broccoli and potatoes are roasted before being tossed together with the gribiche sauce.  They become tender, tasty and taking the time to roast them totally enhances the flavor of the dish.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Side Dish

Cuisine: American

Keyword: broccoli, gribiche, potato, side dish

Author: Heather

Ingredients

• 1½ lbs small red potatoes quartered or cut into bite-size chunks (purple or yukon gold potatoes will work as well)
• ½ cup olive oil plus 2 tbsp
• sea salt
• 4 eggs
• 12 oz broccoli florets
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1-2 tbsp nonpareil capers chopped
• 1 large shallot minced (about ½ cup)
• 2-3 tbsp fresh chopped herbs, such as parsley, chives, tarragon, and/or chervil (optional)

Instructions

• Preheat oven to 400° F.
• In a bowl toss the potatoes with 1 tbsp olive oil and sprinke with sea salt.  Line a baking sheet with parchment paper and spread the potatoes evenly on the pan.  Repeat the prep with the broccoli.  Roast both pans in the oven for 30-40 minutes.  The potatoes will begin to crisp but will be soft on the inside and the broccoli be browned at the edges.  Remove when finished.
• Hard boil the eggs and peel them.  The yolks should be pale yellow in the centers, not grey on the outside or else the gribiche sauce will not come together.
• To make the gribiche sauce, in a medium bowl mash 1 of the hardboailed egg yolks as fine as possible.  While whisking, slowly stream in ½ cup olive oil until the liquid is glossy and smooth.  Stir in the vinegar, mustard, capers, shallots, remaining hard boiled eggs chopped finely, and ¼ tsp sea salt.  If using herbs add as well.
• Place finished potatoes and broccoli in a large bowl.  Toss with the gribiche and serve.

Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Broccoli and Potato Gribiche

recipe from here

Ingredients

• 1½ lbs small red potatoes, quartered or cut into bite-size chunks (purple or yukon gold potatoes will work as well)
• ½ cup olive oil, plus 2 tbsp
• sea salt
• 4 eggs
• 12 oz broccoli florets
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1–2 tbsp nonpareil capers, chopped
• 1 large shallot, minced (about ½ cup)
• 2–3 tbsp. fresh chopped herbs, such as parsley, chives, tarragon, and/or chervil (optional)

Directions

1. Preheat oven to 400° F.
2. In a bowl toss the potatoes with 1 tbsp olive oil and sprinke with sea salt.  Line a baking sheet with parchment paper and spread the potatoes evenly on the pan.  Repeat the prep with the broccoli.  Roast both pans in the oven for 30-40 minutes.  The potatoes will begin to crisp but will be soft on the inside and the broccoli be browned at the edges.  Remove when finished.
3. Hard boil the eggs and peel them.  The yolks should be pale yellow in the centers, not grey on the outside or else the gribiche sauce will not come together.
4. To make the gribiche sauce, in a medium bowl mash 1 of the hardboailed egg yolks as fine as possible.  While whisking, slowly stream in ½ cup olive oil until the liquid is glossy and smooth.  Stir in the vinegar, mustard, capers, shallots, remaining hard boiled eggs chopped finely, and ¼ tsp sea salt.  If using herbs add as well.
5. Place finished potatoes and broccoli in a large bowl.  Toss with the gribiche and serve.

Have you had or heard of gribiche before?  Do you think you would be a fan of the flavor combo?

Heather