Warm Salad of Purple Sprouting Broccoli, New Potatoes and Parmigiano Reggiano.
Hello friends, fancy making up a Warm Salad of Purple Sprouting Broccoli, New Potatoes and Parmigiano Reggiano?
How To Make Warm Salad of Purple Sprouting Broccoli, New Potatoes and Parmigiano Reggiano:
- 400g New potatoes, preferably Charlotte
- 20g Hazelnuts, blanched
- 200g Purple sprouting broccoli
- ½ Red onion, thinly sliced (approx. 75g)
- 20g Parmigiano Reggiano
- 2 tbsp Extra virgin olive oil (30ml) plus extra for drizzling
- Salt and freshly ground pepper to taste
For the salsa verde dressing:
- 20g Flat leaf parsley
- 6 Basil leaves (2.5g)
- Tarragon, leaves from 1 sprig
- 1 Garlic clove
- Anchovy fillets, from a tin (optional)
- ½ tsp Dijon mustard
- ½ Lemon, juiced, the rest kept for garnish
- 2 tbsp Extra virgin olive oil (30ml)
- Freshly ground black pepper, to taste
Warm Salad of Purple Sprouting Broccoli, New Potatoes And Parmigiano Reggiano Method:
- Boil the potatoes until cooked, then drain.
- To make the salsa verde dressing, create a garlic paste by smashing it with salt with the back of your knife. Add to the picked herbs and the anchovies and chop finely. Put in a bowl and mix with the mustard, lemon juice, olive oil and black pepper. Set to one side.
- Toast the hazelnuts in a dry pan for a few minutes until they smell toasted and have taken on a little colour. Use a pestle and mortar to coarsely crush the hazelnuts.
- Heat 2 tbsp olive oil in the same frying pan. Add the broccoli and sliced onion and a splash of water. Cover and steam for about 5 minutes until the broccoli is cooked al dente. Remove the lid and boil off any water left in pan. Season and empty into large bowl.
- Thickly slice the potatoes and add to the pan, with a splash more olive oil if needed. Fry for a couple of minutes to reheat. Season well. Add to the bowl.
- Add the dressing to the bowl and coat everything using your hands.
- To serve, divide the salad between two warm plates. Sprinkle with the hazelnuts and shave the Parmigiano Reggiano over the two salads. Drizzle with a little more oil and serve with the other half of lemon, cut into two quarters, if more acidity required to taste.
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Recipe courtesy of Parmigiano-Reggiano.
Recipe and photography credit: Tastehead and Steve Lee Photography.
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