Watercress Gribiche

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About


  • 1 bunch watercress, washed, stemmed, leaves retained
  • 1 egg yolk
  • ¾ cup grapeseed or canola oil
  • ½ lemon, juiced
  • 1 small shallot, finely minced
  • 1 tablespoon capers, rinsed
  • 1 tablespoon cornichons, rinsed, chopped
  • 6 leaves fresh tarragon, finely chopped
  • 1 hard-cooked egg, finely chopped
  • 1 teaspoon Dijon mustard
  • salt and freshly ground white pepper


Parboil the watercress in boiling water for 10 seconds; drain, squeeze dry, and finely chop.

Whisk the egg yolk in a mixing bowl for 2 minutes. Slowly drizzle in the oil, still whisking.

Add the lemon juice, shallot, capers, cornichons, tarragon, cooked egg, mustard, and blanched watercress. Stir well. Season with salt and white pepper to taste.