STUDIO LUNCH: Gribiche

STUDIO LUNCH: Gribiche

Sauce gribiche is a magic way to make leftovers new again. We use it in sandwiches, on braised vegetables, boiled potatoes, or cold meats, you name it - just gribiche it. Normally gribiche doesn't have mayo but this helps bring it together. Below you'll also find a technique to make leftover green vegetables new again. Gifts that keep on giving…

 

INGREDIENTS

1 tbs Dijon

1 tbs red wine vinegar

1 tbs mayo or aioli (find homemade recipe in Studio Lunch Sept. 28)

2 tbs olive oil

2 tbs caper, finely chopped

1/3 bunch parsley, finely chopped

2 hard boiled eggs, chopped

4 anchovies, finely chopped

1 tbs lemon juice + zest

Salt

 

RECIPE

Whisk all ingredients together. Taste for salt.

 

This week we had leftover roast pork from a party Laila threw a few days ago, so we made sandwiches with baguette, thinly sliced roast pork, and leftover broccolini, remixed.

Green Vegetables Remixed: This is a good way to recycle leftover cooked green vegetables, be it broccolini, cooked kale, braised leeks, or whatever you got.

 

INGREDIENTS

2 cups cooked broccolini, boiled till soft

5 finely chopped anchovies

1 tbs lemon juice + zest

Chili flakes

Salt

Olive oil

 

RECIPE 

Chop the broccolini and combine with the rest of the ingredients. Taste.

To make the sandwich; cut the bread, add olive oil on both sides. Add gribiche on one side, then pork on top. Add broccolini on the other side.

We hate throwing away food, so we thought we'd send you techniques on breathing new life into leftovers. Both are versatile - use what you have! Show us your own studio lunch on Instagram with #YumStudioLunch.

 

 

Originally published on October 13, 2022 in STUDIO LUNCH, the Gohar World text newsletter. Text "YUM" to 833-648-0911 or subscribe here to get the recipe first.

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