Oil Olive - Gribache (Hard-Boiled Egg) Dressing (France)
Oil Olive - Gribache (Hard-Boiled Egg) Dressing (France)
⅓ 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)
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: Dressing can be made 2 days ahead. Cover and chill. Bring to room temperature before using. Use over roasted vegetables, salads.
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