Broccoli gribiche from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 88) by Heidi Swanson

  • shallots
  • broccoli
  • Show all ingredients...

  • EYB Comments

    Can substitute chives for chervil, and asparagus or leeks for broccoli.

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Notes about this recipe

  • Eat Your Books

    Can substitute chives for chervil, and asparagus or leeks for broccoli.

  • Jviney on December 29, 2020

    This is such a great recipe. I made it as written and I don’t think I would change a thing next time. The acid and mustard and different textures are so good - will repeat this one for sure.

  • TrishaCP on June 13, 2020

    Very delicious recipe. I agree with other reviewers that I wanted more acid once the ingredients were mixed in. I ended up adding about a tablespoon of brine from the capers and that did the trick. And yes, more shallots too. For my herbs, I used a combination of tarragon, chervil, chives, and parsley.

  • Nicjeph on September 05, 2018

    I love this recipe, I often use a mix of cauliflower and broccoli

  • robinelizabethleslie on April 08, 2014

    Great as a warm salad, and its filling enough for a light meal. I used an egg slicer to cut the eggs and found it really helpful, just cut once across horizontally, then turn the egg upright and cut again.

  • cespitler on November 01, 2012

    I, too, am a big fan of this salad. It's very similar to a potato salad I've been making for a couple years, which uses lemon instead of the vinegar (and a lot more of it, like lisacohen suggests above). I love the addition of the egg yolk to the dressing. Asparagus would be great as would be corn and roasted carrots (which would also add more color). I'd also add more shallots next time and would let them sit in the dressing for a bit before mixing. This also came together quicker than I expected and will therefore make it into the regular

  • Emily Hope on March 01, 2012

    This was really delicious and a nice twist on potato salad. Hearty enough to be a meal on its own or with a vegetable side. I found that though the gribiche dressing seemed tart enough on its own, when added to the salad, I needed to add more vinegar to perk things up. I only used parsley because that's what I had on hand, but I imagine it would be delicious with tarragon and chives. I'd also consider adding cornichons (traditional in gribiche).

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