Broccoli and Egg Salad
This broccoli salad combines eggs, sun-dried tomatoes, and cashews with a creamy yogurt and mayonnaise dressing.
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Servings: 4 servings
Ingredients
- 1 head broccoli 250-300 g
- 50 g cashews
- 40 g sun-dried tomatoes
- 1 egg
- 2 tablespoons yogurt, dairy or plant-based
- 2 tablespoons mayonnaise
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon or smooth mustard
- salt
Procédé
- Boil an egg (7, 8 minutes for a slightly softer egg, 9 minutes for a slightly firmer egg). Run it under cold water and leave to cool.1 egg
- Steam or blanch the broccoli for no more than 5 minutes (according to taste, preferably just slightly more tender than raw, but not too soft).1 head broccoli
- Mix the yogurt, mayonnaise and olive oil, then toss with the broccoli. Add a pinch of salt to taste.2 tablespoons yogurt, dairy or plant-based, 2 tablespoons mayonnaise, 2 tablespoons extra virgin olive oil, salt
- Peel the eggs, cut them into pieces and add them. Chop the small tomatoes and add them. Lightly crush the cashews in a mortar and add them.40 g sun-dried tomatoes, 50 g cashews
Notes
Equipment: steamer / saucepan and colander, salad bowl, knife.
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