Saturday, 6 October 2012
Warm Broccoli Salad
I served this with a chorizo cassoulet and it was just divine.
500 g broccoli
1 tbsp red onion, very, very finely chopped
1 clove of garlic
juice of 1/2 a lemon
freshly ground black pepper
approx. 4 tbsp extra virgin olive oil
1. Cut the broccoli into florets and cut the florets into halves or, if bigger, three or four pieces. Pleace into a steamer and steam for about 10 minutes until just cooked al dente.
2. In the meantime, make your dressing.
3. Tip the broccoli into a dish, leave to cool for a few minutes. Then dress and serve.
Add a finely chopped chilli and use balsamic instead of lemon juice.