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Quick broccoli salad

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This broccoli salad is ready in ten minutes and is a way of eating broccoli in the simplest possible way. Just blanch the broccoli heads in boiling water for a few minutes, season with a simple vinaigrette, and top with crunchy nuts and hard cheese scales.

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Broccoli nature salad

Broccoli nature salad

corinthian
With a handful ingredients, this broccoli salad is light, colored, and quick to prepare.
prep time
10 min
servings
2
total time
10 min

Equipment

  • Large bowl or pot

Ingredients

  • 1 broccoli head

  • 30 g walnuts of almonds

  • 30 g Grana Padano or Parmigiano Reggiano scales

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 1 pinch of sea salt

  • Pepper (to taste)

Instructions

1

Blanch the broccoli

Separate the broccoli stems from the florets, maintaining only the most tender parts. Transfer the florets into a large bowl and pour boiling water over them. Add a pinch of salt and cover with a lid. Soak for 2-3 minutes, then drain the water.
2

Top

Top the broccoli with cheese and nuts.
3

Season

Prepare a vinaigrette with olive oil, balsamic vinegar, salt and pepper. Drizzle on top of the broccoli. Gently mix.
4

Serve

Transfer to the serving plates and enjoy!

Notes

You can substitute Grana or Parmesan with any other firm cheese of your choice or vegan alternatives.
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