Tenderstem Broccoli Mimosa Salad
Traditionally made with asparagus when it’s in season, we’ve opted for Tenderstem broccoli for this summery mimosa salad. Light and requiring minimal effort, it’s a great BBQ side or wholesome lunch.
Vegan/Dairy Free/Gluten Free
20 minutes
Serves 2
Ingredients
- 2 Enriched eggs
- ½ small banana shallot, finely chopped
- 1 tbsp white/cider vinegar
- 2 tsp French mustard
- ½ lemon, juice only
- 3 tbsp extra virgin olive oil
- 180g Tenderstem or purple sprouting broccoli
Method
- Boil the eggs in a pan of boiling salted water for 10 mins, drain and run under cold water until completely cold.
- Put the shallot in a bowl, pour over the vinegar, lemon juice and add the mustard. Whisk to combine while slowly pouring in the oil until emulsified.
- Fill the pan with water and bring to the boil. Cook the broccoli for 2-3 mins, until just cooked and tender. Drain thoroughly and add to the dressing when still warm.
- Divide the dressed Tenderstem between two plates, peel the eggs and finely grate over the top. Season and finish with a little extra dressing.
