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
sea salt
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.

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