Let’s hear it for St. Pat’s and a green vegetable recipe.
First day of Spring is March 20 but I couldn’t wait to make this recipe using one of Springtime’s favorite vegetables.
And, besides, it’s St. Pat’s Day and I had to do something green. Back in my husband’s college days at University of Missouri-Rolla St. Pat’s Day was a really big deal. Everyone started growing their beards months in advance for the big green holiday. At the time I would say the majority of the campus was engineers; so you imagine what their floats looked like, all mechanical with a different theme each year. I even remember one year stuffing tissue paper in the float to help. The fraternity he was in served up green milk, green mashed potatoes, green beer; you name it, it was colored green.
So, what would St. Patty’s Day be without a green vegetable.
I happened up on this recipe after I download a new app “Tasting Table”. On that site I read about bar food not to miss….. and Dirty Habit in San Francisco was one of them and I found this recipe from one of the chefs on the site. This is Chef David Bazirgan’s recipe and the sauce is his take on a gribiche sauce. A sauce gribiche is a mayonnaise-style cold egg sauce in the French cuisine. David did his version of a deconstructed gribiche and I really like the results which look much better than pictures I saw of a gribiche sauce which has pickles in it.