Broccoli salad

This is a simple to make, and great tasting side dish. The good ole broccoli, which is so versatile, and goes well with both meat and fish. So all the more important to get some variation, by adding nuts and garlic it becomes a new and fresh dish.

  • 500 gr broccoli
  • salt
  • 1 garlic clove, thinly sliced
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • a dash cayenne
  • 40 gr cashew nuts, coarsely chopped

Rinse the broccoli, and cut it into florets. Peel the stem, and cut into slices. Cook the stem slices in salted boiling water. After 2 minutes, add the florets and cook for a further 4 minutes. Strain, and rinse in cold water.

Roast the cashews shorty in a dry pan, and set a side. Heat up 1 tbsp oil, and cook the sliced garlic for a bout a minute. Turn out on kitchen paper to avoid excess oil.

Mix the remaining 3 tbsp oil and the balsamic vinegar, and whisk into a dressing. Season with salt and cayenne to taste.

Pour the dressing over the broccoli, mix well, and scatter over the garlic and cashews.


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