In a small saucer fill with water and add a pinch of salt, turn stove to medium heat and wait until boiling.
Use a small knife to remove the broccoli florets and cut them up into smaller bit sized pieces. You’ll be left with the stalk, so discard the thick dry base, and then cut the remaining stalk in half length ways and finely slice.
Blanch your broccoli florets and slice stalks really quickly in boiling salted water for 60 secs, just enough to soften them. Drain them. Then spread it around a clean towel to steam dry. Once completely dry transfer to a serving dish.
Fry the bacon on a medium heat until crisp and golden, then spoon most of the bacon bits over your broccoli. Any leftover fat in the pan it can be used in your salad dressing. Pour it into a separate mixing bowl with the garlic, mustard, olive oil and vinegar and whisk.
Once nicely mixed taste and decide how much salt and pepper you would like to season it with.
Add the sliced tomatoes and chopped spring onion to your broccoli and bacon bits. Dress it all very well, and check the seasoning. If it needs pimping up add some vinegar. Its beautiful on its own or served next to any grilled or roasted meat or fish.
(Optional) Add feta cheese or chopped chilli.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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