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.
Ingredients
- 1½ lbs small red potatoes, quartered or cut into bite-size chunks (purple or yukon gold potatoes will work as well)
- 1/2 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 1/2 cup olive oil until the liquid is glossy and smooth. Stir in the vinegar, mustard, capers, shallots, remaining hard boiled eggs chopped finely, and 1/4 tsp sea salt. If using herbs add as well.
- Place finished potatoes and broccoli in a large bowl. Toss with the gribiche and serve.
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