I recently discovered a wonderful blog, Happy Yolks. Part of the charm, of course, is in the pun. But I also love Shaun and Kelsey’s photographs and recipes. I especially love their bright salads. Cauliflower swirled with radicchio, chives, celery, dates, walnuts in a dijon mustard based dressing. Or their shaved brussel sprouts, pear, lentils and bacon salad. YUM.
This is my take on their Broccoli Gribriche. Gribriche is a french style sauce. It’s got the consistency of mayonaise, but it is yolk-based. In keeping with the spirit of the sauce–but ick I certainly don’t want an over creamy sauce that makes the broccoli soggy–I only added a dash of mustard to the dressing to emulsify the delicious baking juices.
I made this salad for myself, and tossed together whatever I had in my fridge. I love the recipe because it requires none of that unattractive precision that makes you feel more like a matron and less like a cook. Since it’s all roasted and garlicky, go crazy: adjust the recipe to taste and quantity.
3 Lemon Slices
2 Hard Boiled Eggs
1/3 Cup Chopped Red Onions
2 Cloves Finely Chopped Garlic
1 tbsp Dijon Mustard
Olive oil to taste
1. Heat your oven to 400 F. Rinse and dry the fingerling potatoes.
2. Toss the potatoes in some olive oil (enough to coat). And chopped garlic. Bake for 30 minutes.
3. Half way through, add the broccoli florets and mix. Place the 3 lemon slices on top and bake for 15 minutes.
4. Caramelize 1/3 cup onion in a frying pan with a dash of oil. Set aside when translucent.
5. Chop boiled eggs into bite-size chunks and place in a salad bowl. Add salt and pepper to taste. Add slightly cooled onions.
6. Add the baked mixture to the bowl and mix.
7. Add mustard, olive oil and salt to taste.
8. Finish with some freshly ground pepper.
Rather than a ‘sauce,’ the mustard and olive oil dressing emulsifies the slightly runny yolks of the eggs and the delicious olive oil/garlic bits from the roasted veggies. It’s the perfect bowl of dinner.