Broccoli salad with egg and tomato dressing
Insalata di broccoli
Honestly speaking, I think raw broccoli is an abomination, but blanched in salted boiling water for about 60 seconds the green florets and cubed stalks get taste without losing their bite. And this broccoli salad dressing with egg and tomatoes lifts the overall flavour of broccoli to interesting new heights.
1 head of broccoli
1 tbsp Dijon mustard
6 tbsp olive oil
2 tbsp lemon juice
2 hard boiled eggs
1 shallot onion
8 cornichons (or baby gherkin pickles)
Fresh tarragon, dill and chives
Remove the broccoli florets and cut up the stalk to make delicate even pieces.
Separate the boiled egg yolks from the whites.
Mash the yolks with mustard and gradually stir in olive oil.
Mix the dressing with lemon juice, and then add very finely chopped shallots, tomatoes, egg whites, cornichons and herbs.
Blanch the broccoli in boiling salted water for a minute or two.
Drain the broccoli and mix it with the dressing and the other ingredients.
Leave it for some time to cool and absorb flavor before serving.