BOCXCAR FARMS’ GREEN GRIBICHE

2 pounds small whole fingerling potatoes (or substitute with other waxy potatoes)

12 ounces broccoli (or substitute spinach, or chopped kale, or a combo of greens)

4 large hard-boiled eggs, peeled

3 tablespoons vinegar (red wine or balsamic)

2-3 teaspoons Dijon or other good mustard

2 shallots or sweet onion, chopped

2-3 tablespoons finely chopped parsley

1 tablespoon chopped fresh tarragon, if available

1 tablespoon chopped chive, chervil

½ cup grated Parmesan

⅔ cup olive oil

½ teaspoon sea salt

Chop potatoes into pieces no larger than your thumb. Coat in olive oil, salt and roast at 400 degrees for about 40 minutes.

About 10-15 minutes before potatoes are done, toss the broccoli with a bit of olive oil and roast those for a while as well.

Make the dressing by mashing the yolk of an hard-boiled egg and very slowly adding the cup of olive oil, beating constantly, until smooth and glossy. Whisk in vinegar, mustard, shallots, herbs, and about half a teaspoon salt. Chop remaining eggs. Put the warm potatoes, chopped eggs and broccoli in a large bowl, pour the dressing over, toss and serve.

We also chill this dish and serve later as a potato salad. If you are substituting spinach, there’s no need to cook it first — just pour the roasted potatoes over the spinach and the heat of the potatoes cooks the spinach just enough.

This dish is even better the next day, and more beautiful if some of your potatoes are purple. Sometimes we add garlic to the dressing, because it’s garlic season, too.