gribiche is a traditional french sauce, often served over meat, fish, or veggies. i had never heard of it before recently, but i did see this recipe for it in one of heidi swanson’s cookbooks, which was pretty much a guarantee that it would be delicious. there are, apparently, many different ways to make gribiche (according to heidi, there are as many recipes for it as there are french chefs), but it pretty much always involves capers and egg mixed into a vinaigrette-like base.
over potatoes and asparagus, heidi’s gribiche made for an elegant and delicious side dish. it was a perfect balance of flavors – spicy from the mustard, salty and tangy from the capers, and bright from the herbs. and the egg added a sort of creamy richness to the entire dish. over some soft fingerling potatoes and some fresh, slightly crunchy asparagus, it made for an amazing and beautiful side dish that was greeted with oohs and aahs by everyone who saw it.
- 1½ pounds small fingerling potatoes
- ½ cup plus 2 tablespoons olive oil, divided
- salt, to taste
- 1 pound asparagus, chopped into 2-inch pieces
- 4 large eggs, hard-boiled, cooled, and peeled
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon capers
- 2 shallots
- 1 tablespoon fresh parsley
- 1 tablespoon fresh tarragon
- 1 tablespoon fresh chives
- cut the potatoes down to the size of your thumb, if they are not that small already. preheat the oven to 400 degrees F.
- toss the potatoes with a tablespoon of olive oil and a big pinch of salt, then arrange them in a single layer in a pan. put the pan in the oven until they are cooked through, about 30 minutes.
- when the potatoes have 15 minutes left, toss the asparagus with a tablespoon of olive oil and a pinch of salt. arrange them in a single layer in another pan and put them in the oven with the potatoes.
- when both the potatoes and asparagus are fully cooked, combine them in a large bowl.
- to make the sauce, put the rest of the olive oil (1/2 cup) in the bowl of a food processor with the yolk of one of the eggs. add the red wine vinegar and mustard and run the machine to combine them. add the capers, shallots, parsley, tarragon, and chives, and pulse the machine until everything is combined and the herbs are chopped very small.
- coarsely chop the rest of the eggs and add them to the potatoes and asparagus. add the sauce and toss everything to combine.