Broccoli salad with hard-boiled eggs is a healthy and tasty low-carb main dish. Served with well-toasted multigrain bread or rye bread, it makes for a complete and healthy meal. Broccoli are edible flowers belonging to the Cruciferous family. They are a true boon, rich in polyphenols and antioxidants, with Sulforaphane offering anti-cancer properties. There are several local varieties of broccoli such as Romanesco, Precoce di Verona, and Bronzino di Albenga, as they are very easy to grow.
Broccoli have a delicate flavor and pair well in many dishes, such as creamy soups, purees, gratins, and even for veggie burgers or cutlets. Try gnocchi with broccoli and sausage or a vegetarian version with broccoli and almonds.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 1 broccoli
- 4 eggs
- 1.8 oz hazelnuts
- 4 tablespoons extra virgin olive oil
- salt
- pepper
- 1 orange
Tools
- 1 Knife
- 2 Plates
- 2 Pots
- 1 Grater
Steps
Clean the broccoli by detaching the florets. Peel the stem and cut it into pieces. Place the florets in a container with cold water.
Meanwhile, bring water to a boil in a large pot. Once boiling, add the broccoli and cook until tender.In a pot, bring water to a boil. Once boiling, add the eggs and cook for 7 minutes.
Remove the eggs from the pot, let them cool slightly, and peel them.Toast the hazelnuts and coarsely chop them. Grate the orange zest and set aside.
Peel the orange and segment it with the help of a small knife.
Arrange the broccoli, orange segments, and eggs cut into 4 parts. In a jar, pour the oil, add the grated orange zest, salt, and pepper. Close with a lid and shake well. Pour half of the dressing over each plate. Finally, decorate with the toasted hazelnuts.
Advice
Store in the refrigerator for 2 days
