500 g of broccoli florets
1/2 cup of olive oil
2 to 3 tablespoons (of soup) vinegar
1/2 teaspoon mustard
1/2 crushed garlic clove
salt and black pepper to taste
2 to 3 hard-boiled eggs, diced
500 g of broccoli florets
1/2 cup of olive oil
2 to 3 tablespoons (of soup) vinegar
1/2 teaspoon mustard
1/2 crushed garlic clove
salt and black pepper to taste
2 to 3 hard-boiled eggs, diced
Submerge the broccoli florets in boiling salted water for 1 minute
Remove from hot water and quickly plunge into ice-cold water
Drain well and refrigerate
Mix the olive oil and vinegar, and combine all seasonings
Add the diced eggs
Place the broccoli in the sauce and refrigerate for a few more hours
Portion onto individual plates and drizzle with the sauce, taking care to allow some of the egg yolk to peek out between the green broccoli florets
Serve 4 to 6 servings.
