Thursday , June 17 2021
Recipe: Gribiche salad with asparagus and tarragon 1

Recipe: Gribiche salad with asparagus and tarragon

Recipe: Gribiche salad with asparagus and tarragon 2

Suffolk-based Joey O’Hare and Katy Taylor get creative with seasonal asparagus.

Joey O’Hare and Katy Taylor from Suffolk are recipe writers and describe themselves as vegcentric. Joey, who studied at Ballymaloe Cookery School in Ireland, appeared on Masterchef the Professionals in 2015 and has worked as a chef in restaurants, private homes and food start ups. Together with Katy, they offer Zoom masterclasses, cookery videos, wine tutorials and more!

Find Joey and Katy on Instagram

Simple, outrageously tasty, and bang in season – here’s a rather fancy, though speedy to prepare spring lunch we’re enjoying again and again.

The creamy tarragon dressing is double what you need for two; try stirring it through white beans and blanched leeks the next day for an exceptional twist on leeks vinaigrette.

Asparagus – the holy grail of a seasonal diet – is in season in the UK from mid-April to mid-June. Two cruelly short months, and that’s your lot. During these weeks we chomp on it daily (purse strings permitting) and you can expect to see a lot more asparagus recipes cropping up in the coming weeks. 

What is Gribiche?
Gribiche is a classic of old-school French cuisine. It’s a cold sauce made with boiled eggs (the yolks are blended with neutral oil and the whites are finely chopped), and flavoured with mustard, chopped gherkins, capers, parsley and tarragon. We’ve taken these ingredients and reimagined them into this speedy salad. 

Serves Two

INGREDIENTS

3 organic, free-range eggs (4 if you’re hungry)
1 bunch asparagus
2tbsp of olive oil
2tbsp of baby capers
10-12 cornichons

FOR THE DRESSING
2tbsp of mayonnaise
2tbsp of kefir
1tbsp of white wine vinegar
Pinch salt
10g of tarragon leaves (1 supermarket pack once leaves have been stripped from stalks)
10g of parsley leaves (½ supermarket pack)

METHOD
Bring a large pot of salted water to the boil over a medium heat with the lid on. Once simmering, submerge the eggs and set a timer for 5 minutes.

Remove the tough final inch off the end of the asparagus spears, and once the timer goes off add the asparagus to the simmering water for 1 minute only.

After 1 minute drain the eggs and the asparagus together (the eggs will have had their ideal 6 minutes) and allow the steam to billow off well.

Peel the eggs under gentle running water for a neater finish.

Put all the dressing ingredients in a blender or nutribullet and whizz until smooth and creamy.  Note, if your blender is very large, try doubling the recipe so there’s enough bulk for the blender to do its job. Leftover dressing will last four days in the fridge and we’ve popped some extra recipe ideas below. Alternatively, prepare by hand.

Heat 2 tbsp of olive oil in your smallest saucepan. Give the capers a good squeeze in kitchen paper to remove excess moisture then fry on a high heat for 3 minutes until puffed-up and crispy. These will add fantastic texture to the overall salad.

Chop the cornichons into thin rounds and roughly chop the eggs.

To assemble the salad, scatter the asparagus on a serving plate and top with the chopped eggs. Scatter over the diced cornichons and flood everything with the creamy tarragon dressing. Finally, scatter over those delightfully crispy fried capers. A few extra herbs look pretty on top if you wish, but flavour wise these aren’t needed – it’s all there! Tuck in! 

We love this one with toasted rye bread and a drizzle of olive oil.

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