Broccoli Salad with Sun-Dried Tomatoes, an easy and quick recipe, perfect as a side dish.
The recipe is very simple: first of all, I boiled the broccoli (but they could also be steamed), then I cut the sun-dried tomatoes and anchovies into pieces. I put everything together, seasoned with salt, pepper, and extra virgin olive oil, and a bit of lemon juice. If you like, you can also add a splash of lemon.
A light and healthy recipe.
Broccoli, in fact, are a boon for health: low in calories, they contain significant amounts of vitamin C and provitamin A; they are also rich in micronutrients, minerals, and antioxidants, which are very important in the prevention of some cardiovascular and cancerous diseases.
But now let’s see together how to make the Broccoli Salad with Sun-Dried Tomatoes recipe. Prepare the ingredients and let’s get started.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting.
Gabriella
Other delicious recipes to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 broccoli
- as needed sun-dried tomatoes in oil
- 3 anchovies in oil
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
Tools
To make the Broccoli Salad with Sun-Dried Tomatoes, you will need:
- 1 Pot
Steps
HOW TO MAKE BROCCOLI SALAD WITH SUN-DRIED TOMATOES
First, clean the broccoli and wash them under cold running water. Break off the florets, not too small, and discard the woody part.
Place a pot with plenty of water on the stove and bring to a boil. Once the water is boiling, slightly salt it and plunge in the broccoli: boil them for a few minutes. They should be cooked but still firm. Alternatively, you can steam them.
Once cooked, let them cool and then place them on a plate, add the sun-dried tomatoes and the anchovies in oil in pieces (if you want a completely vegetarian version, don’t add them).
Season with extra virgin olive oil, salt, and pepper. Easier than this … Here’s the Broccoli Salad with Sun-Dried Tomatoes ready. Enjoy your meal!
Until the next recipe.
Storage
You can store the Broccoli Salad with Sun-Dried Tomatoes in the refrigerator, sealed in an airtight container.
Tips and Suggestions on Broccoli
Purchase: when buying broccoli, they should have tightly closed, compact, and bright-colored florets, the leaves should be green and crisp, and the stems intact and tender.
Storage: broccoli keeps in the vegetable section of the refrigerator for 3 – 4 days, in a food bag.
Anti-waste tips:
Instead of throwing away the leaves, boil or stew them with just the washing water, and then sauté them in a pan with a bit of extra virgin olive oil and a clove of garlic. They are excellent as a side dish, thanks to their slightly bitter taste.
Remove the toughest part of the stems, you can peel the remaining part and cut it in half or into pieces and then cook it together with the florets.
Meanwhile, the cooking water, flavorful and rich in nutrients, can be used to prepare risottos, soup, and pasta.
Meanwhile, the cooking water, flavorful and rich in nutrients, can be used to prepare risottos, soup, and pasta.
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