Name: Watercress Gribiche
Yield: Serves 6
Cuisine: American
Ingredients: 6 leaves fresh tarragon, finely chopped; ¾ cup grapeseed or canola oil; salt and freshly ground white pepper; 1 tablespoon cornichons, rinsed, chopped; 1 egg yolk; 1 hard-cooked egg, finely chopped; 1 bunch watercress, washed, stemmed, leaves retained; 1 tablespoon capers, rinsed; 1 small shallot, finely minced; 1 teaspoon Dijon mustard; ½ lemon, juiced

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.

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Watercress Gribiche

Ingredients

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