Warm Salad with Broccoli
4 servings
30 minutes
Warm broccoli salad is a refined and light recipe from French cuisine that combines the freshness of vegetables with the rich flavor of parmesan and the zest of olives. Broccoli retains its crunchiness due to brief blanching, while lemon juice and olive oil add a refreshing tang to the dish. Such warm salads first became popular in France as part of light yet nutritious meals, perfect for lunch or dinner. This salad can be served as a standalone dish or as a side to fish or chicken. Its delicate, slightly nutty flavor makes it a favorite choice among health food enthusiasts, while its rich vitamin and antioxidant content makes it an excellent option for maintaining dietary balance.
1
Break the broccoli into florets, toss them into boiling salted water, and cook uncovered for 3 minutes after boiling to retain its juicy green color.
- Broccoli: 300 g
- Salt: pinch
2
We cut the olives in half.
- Green olives: 15 pieces
3
Drain the cooked cabbage through a sieve, let the water drain, and allow the cabbage to cool slightly.
4
Place the cabbage in a salad bowl, add olives, drizzle with olive oil and lemon juice. Mix well.
- Broccoli: 300 g
- Green olives: 15 pieces
- Olive oil: 2 tablespoons
- Lemon: to taste
5
Grate Parmesan in large slices on top of the salad using a vegetable slicer.
- Parmesan (Parmigiano Reggiano): 50 g
