|1 tbsp||capers in brine|
|½ tbsp||grainy mustard|
|1 tsp||sherry vinegar|
Preheat oven to 200°C/390°F. Trim the bottom of the endive and remove the outer leaves of each endive, discarding any that are wilted or discolored. Then, slice in quarters lengthwise. Quarter new potatoes.
Transfer quartered endive and potatoes to a baking sheet, drizzle with olive oil, season with salt, and toss to combine. Arrange endive cut-side up and potatoes cut-side down. Transfer to the oven and roast at 200°C/390°F for approx. 25 min., until tender and golden brown, turning halfway through.
In the meantime, bring water in a pot to a boil. Gently lower the eggs into the boiling water and cover with a lid. Reduce heat and cook egg for approx. 9 min., until hard boiled and firm. Remove from heat and fill pot with ice water.
Peel the eggs, then finely chop along with cornichons, capers, parsley, and tarragon, and add to a bowl. Add the mayonnaise, mustard, and sherry vinegar. Mix well and season to taste with salt and pepper. Serve roasted endive and potatoes with gribiche underneath, over the top, or on the side. Enjoy!