Broccoli has nutritional and therapeutic value in gastronomy. I refer to the many precious elements for our body that they contain, vitamins, minerals, and fibers, to the fact that they are a powerful antioxidant and contain vitamin C as lemon and to the fact that protect against serious diseases (eg. cardiovascular disease or osteoporosis). At the same time, they have few calories and are very tasty.
Here’s what you need for this salad: a big link of broccoli, 1/4 cup rice vinegar (rice vinegar has a slightly sweet taste, you can substitute it with apple cider vinegar), salt, pepper, 2 teaspoons of hot mustard (you can use a mustard with, for example, horseradish) and 1 whole crushed garlic.
Method of preparation:
That said, here’s how we prepared the salad. The broccoli nub was well washed. Cut the bouquets into small pieces. From the stem remove the wooden parts, use a small, sharp knife. The strain is cut into narrow strips. Put broccoli, stem, and inflorescences in a steam boiler, leave it for about 8 minutes. Try with a knife or fork. After being soaked, it is passed through a cold water jet, preserving its vivid color.
Now, the dressing has to be done. It is made from vinegar, mustard, salt, pepper and crushed garlic.
Place the broccoli in a bowl, pour the dressing over it. If you like spicy salad, you can add more salt and pepper.
One serving has about 100 calories. It can be served both hot and cold.
Some tips for Broccoli Salad:
- If you are bothered by the smell which is released at boil, you can add 1 tablespoon of milk to the water (the same can be done with the cauliflower).
- we can use instead of broccoli cauliflower, or together.
- To keep all nutrients of this vegetable is important to keep the boil time so that it is not too raw, but neither too boiled (approx. 7-8 min.) because it softens too much.