Another fabulous recipe from "Super Natural Every Day" by Heidi Swanson. I had a ton of broccoli from the CSA, and also had some local, free range eggs from The Happy Berry. This looked like a great recipe to try. Again, Heidi didn't disappoint and I loved this recipe! It was even better after sitting in the refrigerator overnight.
I didn't have any tarragon and I substituted garlic scapes for the chives. I got the scapes from the farmers market in Clemson last week and was so excited to use them! I definitely recommend using scapes if you have them/can find them. I also couldn't find fingerling potatoes, so I just used another type of small potato and they were delicious!
- 1 1/2 pounds of small, fingerling potatoes
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Sea salt
- 12 ounces broccoli florets
- 4 large eggs, hard cooked and peeled
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon capers, chopped
- 2 shallots, chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chervil or chives
1. Preheat the oven to 400 degrees.
2. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Use your hands to toss the potatoes with 1 tablespoon of olive oil, sprinkle with a big pinch of salt and turn out onto a baking sheet. Roast until they are cooked through and starting to brown, about 30 minutes.
3. About 15 minutes before you think the potatoes are done, toss the broccoli with 1 tablespoon of olive oil sprinkle with salt , arrange in a single layer and place in the oven as well. You are aiming to have the potatoes and broccoli finish cooking at roughly the same time.
4. To make the dressing, mash just the yolk of one of the hard-cooked eggs in a medium bowl. Very, very slowly add the remaining 1/2 cup of olive oil, beating constantly; the dressing should look smooth and glossy. Whisk in the vinegar, then the mustard. Stir in the capers, shallots, herbs and 1/4 teaspoon salt.
5. Coarsely chop the remaining eggs and egg white, and fold them into the dressing. Put the warm potatoes and broccoli in a large bowl and gently toss with the dressing.
Broccoli- I found this interesting tidbit in an old issue of Taste of Home:
Broccoli is a cancer-prevention powerhouse, thanks to a batch of tongue-twisting compounds you never learned about in chem class. Some make cancer cells self-destruct and others protect your gut against certain cell damage that can lead to cancer. But when you overcook broccoli, you douse it's anti-cancer action. Bring it back to its full health benefits simply by adding a jolt of mustard, horseradish or wasabi to your cooked broccoli. "The spicier, the better--that means it's being effective," says Elizabeth Jeffery, professor of nutrition at the University of Illinois. Her research team recently discovered that teaming cooked broccoli with those hot condiments, or with watercress, raw broccoli sprouts, arugula or radishes, can double broccoli's ability to prevent cancer. Studies have shown that 3 to 5 half-cup servings of lightly cooked broccoli a week will help fight cancer. To preserve broccoli's benefits, steam it for just 2 to 4 minutes, recommends Jeffery.