Watercress Gribiche

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Ingredients

  • 1 bunch watercress, washed, stemmed, leaves retained
  • 1 egg yolk
  • ¾ cup

Method

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.