Grilled Avocado Toast with Sauce Gribiche
Grilled Avocado Toast with Sauce Gribiche
Plain avocado toast got a little boring, so I amped it up a bit with sauce gribiche. If you’re not familiar with gribiche, try it right this minute! Make sure to get a great loaf of rustic bread and to find avocados that are not too soft (they should be, you know, “just right”).
Serves 4
Ingredients
2 hard-boiled eggs, white and yolk separated
1 1/2 tsp Dijon mustard
1/4 cup avocado or olive oil
1 tsp red wine vinegar
2 tbsp fresh tarragon, finely chopped
2 tbsp fresh parsley, finely chopped
14 capers, roughly chopped
2 cornichons, roughly chopped
2 small avocados, pitted
1 tsp freshly squeezed lemon juice
1/2 tsp sea salt
4 slices rustic bread, sliced 1-inch thick
olive oil, for brushing
Method
To make the gribiche, get yourself a large wooden bowl with a flat bottom (easier for smashing and mixing). Add egg yolks and mustard to the bowl and smash thoroughly with a fork until it’s a paste-like consistency. Using your fork as a whisk, slowly drizzle in the oil while whisking quickly and allowing the mixture to emulsify. You should have a sort of loose mayonnaise consistency at this point. Add the red wine vinegar and continue whisking with the fork until fully emulsified. (Note: you could use a whisk, I suppose, but gribiche is so rustic and I love using the fork, especially since that means I have one less thing to wash later.)
Chop the egg whites roughly - you do not want these to be too small as you’ll lose out on a lot of texture. Chop the tarragon, parsley, capers, and cornichons and add these to the sauce. Toss to combine and taste for seasoning.
Meanwhile, in a medium bowl, smash the avocados, lemon juice, and sea salt together with a fork until creamy and well combined.
Brush the bread slices on both sides with a bit of olive oil and grill (I just use a grill pan on my stovetop) until dark grill marks appear. Flip over and repeat on other side.
Top each bread slice with 1/4 of the avocado mixture and spread evenly. Top that with gribiche and, optionally, some red pepper flakes. Taste for seasoning and add a squeeze of fresh lemon juice, if needed.
Sauce Gribiche