When I was assigned Melissa's blog last month for SRC, I was reminded of all the recipes of hers that I had been wanting to make. And I couldn't get my mind off of this warm potato salad with roasted broccoli and an egg vinaigrette. That vinaigrette is called "sauce gribiche", which I had never heard of before. Melissa says, "It’s an eggy French vinaigrette, apparently friends with mayonnaise, that is made from hardboiled eggs, oil, vinegar, capers, and fresh herbs." Sign me up!
First step - roast the potatoes and the broccoli. Why do I only have a photo of the potatoes? I don't know. Melissa used purple potatoes, which looked gorgeous. I couldn't find any, though, so I used red.
Meanwhile, boil the eggs. Hello, lovelies!
Separate the yolks from the whites and smash them finely with a fork.
Slowly whisk olive oil into the yolks to form the base of the sauce; then add vinegar, Dijon mustard, chopped shallots, capers, chopped egg whites, salt, and herbs. I would eat this with a spoon.
Look at the gorgeous char on those veggies. Toss with that awesome sauce (ha), and enjoy warm.
Ugh. This is so good. I made it while my husband was out of town and had it for lunch like 3 days in a row without getting tired of it. I want more, now, actually. For reals - make this!
Broccoli and Potato Gribiche
adapted from Smells Like Brownies
1 1/2 lbs small purple or red potatoes, quartered or cut into bite-size chunks
1/2 cup olive oil, plus 2 tbsp
12 oz broccoli florets
2 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp nonpareil capers, chopped
1 large shallot, minced (about 1/2 cup)
3 tbsp fresh chopped herbs, such as parsley, chives, tarragon, and/or chervil
Preheat oven to 400 deg F.
Toss the potatoes with 1 tbsp olive oil and a sprinkle of salt. Arrange on a lined cookie sheet so that none of the pieces are touching each other. Roast until they are cooked through, about 35–40 minutes.
When the potatoes have about 15 minutes left in the oven, toss the broccoli with 1 tbsp olive oil and a pinch of salt. Spread in a single layer on a lined cookie sheet and place in the oven on the lower rack. Roast the broccoli with the potatoes until the broccoli is brown at the edges and the potatoes are crisp outside and tender all the way through.
Meanwhile, hardboil the eggs and peel them. The yolks should be completely pale yellow in the centers and not gray on the outside, otherwise the gribiche sauce will not come together well.
In a medium bowl, mash 1 of the hardboiled yolks to as fine a powder as possible (I didn't read well and mashed all of my egg yolks, it turned out fine). Chop the remaining eggs. While whisking constantly, slowly stream 1/2 cup olive oil into the egg yolk, until the liquid is glossy and smooth. Stir in the vinegar and mustard, followed by the capers, shallots, chopped egg, herbs, and 1/4 tsp salt.
Remove the potatoes and broccoli from the oven. Toss with the gribiche in a very large bowl. Serve warm.