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    Home » Recipes » French

    Broccoli Gribiche

    Jan 8, 2017 · 8 Comments

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    i recognize that i was veryyy lucky to have a solid month of break, and that this monday is day 1 of week 1 for me, and that i had the opportunity to fill that break with day trips to san francisco, lake tahoe and santa cruz, unlimited baking, and catching up on (and then getting deprived again, it's a never ending cycle) sleep.

    but now i'm back at school, and already dreaming of the weekends. of volunteering at disneyland, of a retreat to the lake and mountains, of a friend visiting me so we can theme park (maybe universal studios instead of the usual disneyland) it up. not paying attention to marketing lectures at 8am.

    in this return to real life with responsibilities and things to do besides baking/reading/hanging out/sleeping, i bring you broccoli gribiche, because my diet needs to be less toasted almond ice cream and more broccoli.

    there's tender broccoli, soft/creamy egg and crunchy potatoes, all in a zingy, herby dressing (if you happen to have chimichurri on hand, highly recommend using that in place of making a separate dressing). considering how my lunches at school usually consist of hummus and carrots/cucumbers or cold tofu dressed with soy sauce and sesame oil, broccoli gribiche is basically my dream lunch.

    1 year ago: Greek Yogurt Pasta with Caramelized Onions
    3 years ago: Yaki Manju and Butter Mochi, Custard Mochi

    The crispy potatoes go really well with the soft hard-boiled eggs and crisp-tender broccoli in this broccoli gribiche. #potatoes #broccoli #gribiche #hardboiledeggs

    0 from 0 votes
    Heidi Swanson's broccoli gribiche is hearty (eggs and potatoes!), while simultaneously managing to stay light (tangy dressing, capers and herbs). Find the recipe on Delicious Not Gorgeous. #potatoes #broccoli #gribiche #hardboiledeggs
    Print
    Broccoli Gribiche
    Prep Time
    25 mins
    Cook Time
    15 mins
    Total Time
    40 mins
     
    The dressing for this broccoli, potato and egg salad gets its creaminess from mashed egg yolk instead of mayo or sour cream.
    Course: Lunch
    Cuisine: American, French
    Keyword: broccoli, capers, dairy-free, dijon mustard, eggs, garlic, herbs, nut-free, potatoes, red wine vinegar, shallots, vegetarian
    Servings: 6 people
    Calories: 222 kcal
    Ingredients
    • 1 ½ lbs fingerling or russet potatoes chopped into bite-sized pieces
    • 1 large head broccoli chopped into bite-sized pieces
    • 2 cloves garlic minced
    • ¼ cup extra virgin olive oil
    • 4 hard-boiled eggs 1 cooked yolk set aside
    • 1 teaspoon Dijon mustard
    • 2 T red wine vinegar
    • 2 shallots finely diced
    • 1 T capers or olives chopped
    • 4 T fresh mixed herbs
    Instructions
    1. Toss the potatoes with some oil and salt. Spread out into a single layer on a baking sheet.
    2. Toss the broccoli with garlic, plus some oil and salt. Turn the broccoli out onto a baking sheet. Roast all vegetables at 400F for 15 minutes. Alternatively, you can saute the potatoes and broccoli separately, until the potatoes are golden and fork-tender, and the broccoli is crisp-tender.
    3. Mash the egg yolk. Slowly whisk in the oil. Whisk in the mustard, then the vinegar. Add the shallots, capers and herbs, mixing well. Chop the remaining eggs and fold them in.
    4. Combine the potatoes, broccoli and dressing, tossing everything to coat. Serve immediately for crispy potatoes, or in a couple hours after everything marinates.
    Recipe Notes

    Adapted from Heidi Swanson’s Super Natural Every Day.

    Herbage wise, she used parsley, tarragon and chives. I like any combo involving cilantro, basil, thyme and oregano. You can add some dried herbs, but the majority should be fresh!

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    Reader Interactions

    Comments

    1. GiGi Eats says

      January 10, 2017 at 9:42 am

      Yum! This looks super tasty!!! I love eggs mixed with veggies. But not scrambled - I actually PREFER hard boiled eggs chopped up with veggies, so this recipe is right up my alley!

      Reply
      • Heather says

        January 10, 2017 at 8:14 pm

        thanks! i like the texture of hard boiled eggs better than scrambled ones too, so i get what you mean 😊

        Reply
    2. All That I'm Eating says

      January 11, 2017 at 5:33 am

      Oooh I bet chimichurri would be good with this, a very healthy meal (and delicious too I bet!).

      Reply
      • Heather says

        January 11, 2017 at 9:02 am

        i have a problem where i think chimichurri goes with everything, but it's actually appropriate here! and i promise it's delicious 😋

        Reply
    3. Ruby & Cake says

      January 11, 2017 at 8:55 pm

      I am not sure I am pronouncing gribiche correctly as I have never heard of it before but by the recipe it sounds so good! Potatoes, broccoli and eggs - omnom

      Reply
      • Heather says

        January 12, 2017 at 12:08 pm

        i just tried to look up the pronunciation but couldn't find anything about it. i'm kind of assuming it's something like "grib EESH," but now i'm not so sure lol

        Reply
    4. Fabiana Nanô says

      February 02, 2017 at 1:15 pm

      It looks like a refreshing recipe for summer...
      And I also looove broccoli and eggs... I'm going to try it with "mandioquinha", a cousin of potato here in Brazil... Kisses, and thanks a lot!

      Reply
      • Heather says

        February 03, 2017 at 10:46 am

        oooh, i've never heard of mandioquinha before! it sounds tasty though (wikipedia said it tastes like a combo of celery, cabbage and roast chestnuts, and the chestnut part sounds so good). does it get crispy like potatoes when you cook it?

        Reply

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