Broccoli Gribiche

This recipe is from one of my favorite bloggers Heidi Swanson from 101 Cookbooks. I recently bought her cookbook Super Natural Everyday, and this dish is my first from this must have cookbook. The flavor of this dish is so full filling. I love, love roasted potatoes so I was extra satisfied.

Broccoli in my eyes is a super food. So many benefits! especially calcium. Broccoli's noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. While the calcium content of one serving doesn't equal that of a glass of milk, broccoli is an important calcium source for those who don't consume dairy products. Calcium does more than build strong bones. Research shows that this mineral may play a role in the control of high blood pressure, and it may work to prevent colon cancer.

Tarragon is one of the herbs used in this dish. I love working with tarragon, it has such a strong unique flavor and so many health benefits.

Tarragon is notably excellent source of minerals like calcium, manganese, iron, magnesium, copper, potassium and zinc.

Potatoes are my favorite food! Anything that has taters in them I am a fan. You name I love it!

Potatoes are nutrient-dense, meaning you receive many nutrients for the amount of calories they have. The fiber is half soluble, half insoluble, so it helps to keep you regular and helps to lower cholesterol. And slowing down digestion helps to keep you full longer. Phytochemicals in potatoes include flavanoids and a recently identified compound called kukoamine that appears to help lower blood pressure.

*Note my little helper

Here's what'cha need:

• 1.5 pounds of fingerling potatoes
• 1/2 cup EVOO
• sea salt
• 12oz broccoli florets
• 4 large eggs, hard cooked and peeled
• 2 tablespoons red wine vinegar
• 1 teaspoon dijon-style mustard
• 1 tablespoon capers, chopped
• 2 shallots, chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh chives

Preheat the oven to 400F. Use your hands to toss potatoes with 1 tablespoon of EVOO, sprinkle with salt, and turn out onto a baking sheet. Roast until they are cooked through and starting to brown. About 15 min before you think the potatoes are done, toss the broccoli with EVOO, sprinkle with salt, and arrange on the baking sheet with the potatoes. The broccoli is delicious if it has a slight char. To make the dressing, mash just the yolk of one of the eggs in a medium bowl. Very very slowly add 1/2 cup EVOO, beating constantly; the dressing should look smooth and glossy. Whisk in the vinegar, then mustard. Stir in the capers, shallots, herbs and 1/4 teaspoon salt. Coarsely chop the remaining eggs and egg white, and fold them into the dressing. Put the warm potatoes and brocccoli in a large bowl and gently toss with the dressing.