Broccoli doesn’t have to be boring. Paired with the classic duo of egg and bacon this broccoli salad will be a hit with all the family. Serve with crusty bread for brunch.
Serves: 2
Preparation and cooking time: 6-8 minutes
What You’ll Need:
- 1 tsp olive oil
- 100g smoked lardons
- ½ tsp Dijon mustard
- 2 tsp white wine vinegar
- 4 tsp olive oil
- 6 quail eggs
- 200g Tenderstem® broccoli
- A handful of salad leaves
- Parmesan shavings
- Salt and pepper
What To Do:
- Put a pan of water on to boil. Get a non-stick frying pan over a medium-high heat and add a drop of olive oil. Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp.
- Meanwhile, make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper. Set aside. To the pan of now boiling water, carefully drop in the eggs and boil for 2 minutes. Remove with a slotted spoon and put in a bowl of cold water.
- Add a pinch of salt to the same pan and simmer the broccoli for 2 minutes until tender. Meanwhile carefully peel the eggs.
- Drain the broccoli well and arrange on a plate. Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like. Finish with salad leaves, parmesan, and the dressing.
Recipe from Tenderstem.co.uk