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Gribiche with a Spin

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Mixed greens with an elevated gribiche salad dressing piled on top of crispy tilapia filets.

Growing up in India, and moving around for my dad's job gave me exposure to a huge variety of cuisines. In retrospect, the common factor in most everything that I ate in India was that all foods were well cooked to reduce the likelihood of food borne problems. As a result, I missed out on developing a repertoire of flavorful, quick and easy to make foods that honor different gustatory and olfactory experiences.


Over time, I have come to develop my own favorites for quick meals that allow me to make stress free, healthy, quick and flavorful meals for small or large groups. Gribiche is one such sauce.


Here is how I have made sense about gribiche and why I like it so much. To those unfamiliar with sauce Gribiche, it is based in French cuisine and used mainly as a salad dressing/sauce on sauteed that is egg based much like hollandaise and mayonnaise; however, the most prominent difference is that unlike the other two sauces, gribiche uses cooked eggs. Another big advantage of gribiche, as a cook, is that the egg yolk can either be whisked in with the olive oil and vinegar or the eggs can be chopped gently folded into the salad. This is very advantageous if you are cooking for a group where dietary preferences may be different. Some folks may not eat eggs so having the option of folding in the eggs allows for folks to opt out of that while still enjoying rest of the wonderfully flavorful sauce/dressing (Yes, without the egg yolk, it would not be gribiche for vegan/vegetarian pallets, but it would be a fun spicy vinaigrette that could be enjoyed by others at the table.


Now, with the busy clip of life, foodie 12 and 14 year olds, I find myself naturally leaning into these recipes and fusing them with my own dishes. I have found sauce Gribiche pairs with any dish that needs "palate cleansing" such as entres made with cheese or bechamel sauce; any grilled/sauted meat or fish; or to spruce up any roasted vegetables including potatoes 😁


INGREDIENTS

  • 6 slices of hot and sweet pickles, chopped ( I used Kroger brand)

  • 2 tablespoons hot and sweet pickle vinegar marinade ( I used the Kroger brand pickle juice)

  • 1/3 cup olive oil

  • 1 tablespoon chopped drained capers

  • 1 tablespoon whole grain mustard

  • Kosher salt, freshly ground pepper

  • 3 Hard-Boiled Eggs, peeled

  • 2 tablespoons chopped herbs (such as tarragon and parsley)

  • 2 cups mixed greens

  • 2 cups baby arugula (gives a wonderful peppery taste but can replace with mixed greens based on preference)

PAIRING OPTIONS



PROCESS:

  1. Start with the hard boiled eggs. Chop two of the hard boiled eggs into small pieces. The third egg, remove the egg yolk and place in a bowl.

  2. Add chopped pickle oil, vinegar, capers, and mustard in the same bowl. Whisk to emulsify; season with salt and pepper.

  3. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.

  4. Gather the greens in a salad bowl. Add the chopped boiled eggs and then add the salad dressing on top.

  5. Toss right before serving.


Step 2 Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.





Please email me at lovecookyoga@gmail.com if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.


Thanks!



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