Edible Bozeman

Gribiche-Style Vinaigrette

from Spring Shoots and Blooms

Recipe adapted from Bon Appétit, “Gribiche Dressing”, April 2017

Eggs go great with asparagus. And this gribiche-style vinaigrette is worth the effort; it complements leg of lamb, pork loin, and charcuterie, any of which would make a festive spring meal.

Yield: 4-6 servings

1 tablespoon Dijon mustard (Edmond Fallot brand)
1 tablespoon red wine vinegar (B.R. Cohn brand is excellent, available at Joe’s Parkway)
1/2 teaspoon kosher salt
4 tablespoons olive oil
1 or 2 hard-boiled eggs, finely chopped
4 cornichons, finely chopped
1 tablespoon capers, finely chopped
Fresh tarragon and/or Italian parsley, finely chopped

Whisk together the Dijon, vinegar, and salt. While whisking, add the olive oil in a slow stream. Stir in the egg, cornichons, capers, and herbs. Serve with asparagus.

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