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  • VOL 08, ISSUE 01 • WINTER 2020
Grilled Asparagus Potato Salad with Sauce Gribiche

Grilled Asparagus Potato Salad with Sauce Gribiche

Chef Lou Rice, Division Executive Chef, Springfield, Mo.


  • 12 oz trimmed asparagus spears
  • 8 oz new baby potato, cut in half (bite size)
  • 2 tbsp vegetable oil
  • 4 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and Pepper to taste
  • Gribiche sauce

Gribiche Sauce

  • 4 hard-boiled eggs
  • 12 cornichons
  • 1/4 c parsley leaves
  • 3 tbsp chives (chopped)
  • 2 cloves of garlic
  • 2 tsp capers (rinsed)
  • 2 tsp Dijon-style mustard
  • 2 tbsp lemon juice
  • 3/4 c olive oil
  • 1/2 tsp black pepper
  • Chopped parsely to garnish
  • 4 grilled lemon wedges


  1. In a pot of boiling salted water, boil potatoes until tender, then remove and chill. Brush asparagus spears with oil, then season with salt and pepper. Grill on medium heat until tender; set aside.
  2. To serve, cut asparagus spears into bite size pieces and toss with potatoes, olive oil, lemon juice, and salt and pepper; arrange on a platter. Top with gribiche sauce and garnish with chopped parsley and grilled lemon wedge.

Gribiche Sauce

  1. Combine cornichons, parsley and chives. Peel and mince garlic. Put eggs in a food processor or blender with cornichons, parsley, chives, garlic, capers and mustard. Pulse to chop everything up and make a rough paste. Add lemon juice, oil, salt and pepper and process to get a rough paste.

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