Garden salad with sauce gribiche
Ingredients
- 200g pitted black olives in brine, drained and rinsed
- 25g grape-nuts
- 8 baby carrots
- 8 brussels sprouts
- 8 baby asparagus
- 8 baby broccoli
- 8 baby bok-choy
- 1 medium egg
- 130g mayonnaise (p.118)
- 35g cornichons, finely chopped
- 30g capers, rinsed, patted dry and finely chopped
- 15g white wine vinegar
- 30g whipping cream
- Salt and black pepper
- 2 sprigs of tarragon, leaves picked
- 10g flat-leaf parsley leaves
- 10g chives
Instructions
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123Heston Blumenthal At Home