BROCCOLI SALAD
Portions : 4 - Preparation : 15 minutes - Cooking : 1 to 2 minutes
Ingredients
- 125 ml (1/2 cup) slivered almonds
- 1 head broccoli, cut into florets
- 1 red onion, thinly sliced
- 250 ml (1 cup) carrot, grated
- 125 ml (1/2 cup) dried cranberries
- 500 ml (2 cups) cheese curds
- 250 ml (1 cup) bread croutons
Vinaigrette
- 1 egg, yolk
- 30 ml (2 tbsp.) lemon juice
- 60 ml (4 tablespoons) grated Parmesan cheese
- 190 ml (3/4 cup) olive oil
- 30 ml (2 tbsp.) capers, finely chopped
Preparation
- In a bowl, whisk together egg yolk, lemon juice and Parmesan cheese.
- Whisk in olive oil.
- Add capers and check seasoning.
- In a hot frying pan, roast the almonds for 1-2 minutes, until lightly colored.
- In a separate bowl, combine broccoli, onion, carrot, cranberries and almonds.
- Add dressing and toss to combine.
- Sprinkle cheese curds and croutons over salad.
