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?
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 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.
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.
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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.