Name: Gribiche (Hard-Boiled Egg) Dressing
Yield: 4 servings
Ingredients: 6 cornichons, chopped; 1/3 cup olive oil; 2 tablespoons white wine vinegar; 1 tablespoon chopped drained capers; 1 tablespoon whole grain mustard; Kosher salt, freshly ground pepper; 3 Hard-Boiled Eggs, coarsely chopped; 2 tablespoons chopped herbs (such as tarragon and parsley)

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Photo by Ted Cavanaugh

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.

Recipe information

Yield
4 servings

Ingredients

6 cornichons, chopped

1/3 cup olive oil

2 tablespoons white wine vinegar

1 tablespoon chopped drained capers

1 tablespoon whole grain mustard

Kosher salt, freshly ground pepper

3 Hard-Boiled Eggs, coarsely chopped

2 tablespoons chopped herbs (such as tarragon and parsley)

Preparation

Step 1
Whisk cornichons, oil, vinegar, capers, and mustard in a small bowl to emulsify; season with salt and pepper. Gently mix eggs and herbs into dressing. Taste and adjust seasoning if needed.
Do Ahead
Step 2
Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using.