Salad with broccoli and oranges
4 servings
20 minutes
Broccoli and orange salad is a refined dish of Italian cuisine that combines the freshness of vegetables and fruits with the tenderness of chicken fillet. Its history roots in the traditions of Mediterranean gastronomy, where simple yet harmonious flavors are valued. The sweet juiciness of the orange complements the slight bitterness of broccoli, while the softness of the chicken fillet enhances the refreshing crunchiness of cucumber. The mayonnaise dressing gives a creamy texture, binding all components into a single gastronomic masterpiece. This salad is perfect as a light dinner or an elegant appetizer on a festive table. It surprises with its vibrant taste and richness in nutrients, turning each serving into a small symphony of flavors.
1
Separate the broccoli into florets. Cut off the stems and keep them.
- Broccoli cabbage: to taste
2
In boiling, well-salted water, first add the cabbage stalks - they will be ready in 4 minutes; then add the florets - cook for another 2 minutes. Drain the cabbage in a colander and cool.
- Broccoli cabbage: to taste
3
Cut the cucumbers into cubes. Cut the orange in half and remove the pulp. Dice the pulp.
- Cucumbers: 1 piece
- Oranges: 2 pieces
4
Chop the cauliflower florets and stems finely. Cut the boiled and cooled chicken fillet in the same way as the cauliflower.
- Broccoli cabbage: to taste
- Chicken fillet: 250 g
5
Transfer all chopped ingredients to a deep bowl. Dress with mayonnaise. Mix thoroughly. Garnish the salad with remaining broccoli florets and herbs.
- Mayonnaise: 50 g