Toast and Radishes w/ Gribiche

IMG_4907

  • 1 baguette
  • 1 bu radish
  • 4 eggs
  • 1 bu parsley
  • 10 sprigs chervil (or any other soft herb: tarragon, mint, dill, etc.)
  • 1 shallot, minced
  • ½ C olive oil
  • 1 lemon, zest and juice
  • salt and pepper
  1. Hard boil the eggs and allow to cool
  2. Finely chop the parsley and chervil
  3. In a bowl combine the egg, herbs, onion, oil, lemon zest and juice and season with salt and fresh pepper
  4. Cut the baguette and toast
  5. Clean and cut the radishes
  6. Serve the toast and radishes with a bowl of gribiche for dipping
Posted 5/1/2016