- Prep time
- 0:10
- Cook time
- 0:20
- Skill level
- Low
- Serves
- 2–4
I think about sauce gribiche as an egg salad with attitude.
The iconic French sauce is part chunky vinaigrette, part punchy mayonnaise. It's a briny and acidic condiment traditionally served with cold boiled meats but is also perfect paired with vegetables or as a salad dressing.
Sauce gribiche is completely unique. With eggs as its base, it is hearty and rich in protein, making it an excellent way to make vegetable-based dishes more filling and satisfying.
Its liveliness and sharpness are from a piquant mix of vinegar, cornichons, capers and mustard, which are folded through chopped hard-boiled eggs and then bound together with olive oil.
I recommend serving it with roasted vegetables, crudité, slathered on bread, or folded through warm potatoes to create an untypical potato salad.
This crunchy green salad is high on texture and assertive with spring vibes. The crisp and juicy cos lettuce is an easy canvas for flash-charred asparagus and earthy sweet peas.
If you can nab fresh spring peas, use them, but frozen peas work perfectly for this salad. This salad is also highly customisable — substitute the asparagus with other seasonal treats such as snow peas, sugar snap peas or broad beans, top with sliced radish or fennel for extra crunch.
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Ingredients
Method
- 1.Bring a medium pot of water to the boil. Add the peas and blanch until bright green, about 1 minute. Using a fine mesh skimmer or a slotted spoon, remove the peas (keep the water on the boil) and place them into a colander. Rinse the peas under cold water.
- 2.To the same pot of boiling water, add the eggs and set a timer for 10 minutes. When the timer goes off, remove the eggs from the water and either run them under cold water or place them into a bowl of ice water. When cool enough to handle, peel and chop them up finely.
- 3.Heat a large fry pan on medium-high heat for 2 to 3 minutes. When hot, drizzle with 1 tablespoon of olive oil and add the asparagus. Season with ½ teaspoon of sea salt and black pepper and toss to combine. Cook the asparagus, tossing every 30 seconds, until it is just tender but still crisp, bright green and a little charred, about 2 to 3 minutes in total.
- 4.To make the sauce gribiche, combine the boiled eggs, Dijon mustard, vinegar, capers, cornichons or gherkins, herbs, salt and a big pinch of black pepper in a bowl and stir to combine. Drizzle in the olive oil and stir together well until emulsified. Taste and adjust the salt, pepper and vinegar, if necessary.
- 5.To serve, place the torn lettuce onto a large platter or plate. Top with the asparagus, peas and spoon over the sauce gribiche. Serve immediately.