Warm Salad of Purple Sprouting Broccoli, New Potatoes And Parmigiano Reggiano

Recipe courtesy of Parmigiano-Reggiano.

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?

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:

(Serves 2)

Ingredients:

  • 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 ReggianoWarm Salad of Purple Sprouting Broccoli, New Potatoes And Parmigiano ReggianoWarm Salad of Purple Sprouting Broccoli, New Potatoes And Parmigiano Reggiano

 Warm Salad of Purple Sprouting Broccoli, New Potatoes And Parmigiano Reggiano Method:

  1. Boil the potatoes until cooked, then drain.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the dressing to the bowl and coat everything using your hands.
  7. 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.

Warm Salad of Purple Sprouting Broccoli, New Potatoes And Parmigiano Reggiano

What do you think of this Warm Salad of Purple Sprouting Broccoli, New Potatoes And Parmigiano Reggiano recipe?

Fancy trying it?

Recipe courtesy of Parmigiano-Reggiano.

Recipe and photography credit: Tastehead and Steve Lee Photography.

You Might Also Like:

Scrambled Eggs, Avocado And Parmigiano Reggiano Bagels.

How To Make Parmigiano Reggiano Pizzas Whirls.

Pasta Bolognese With Parmigiano Reggiano Cheese.

Parmigiano Reggiano, Barley, Butternut Squash And Pancetta Risotto.

Warm Salad of Purple Sprouting Broccoli, New Potatoes And Parmigiano Reggiano

Follow:
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Twitter | Facebook

Share:
Recipe courtesy of Parmigiano-Reggiano.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: