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Broccoli Salad with Sherry Vinaigrette

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(Recipe ID: 553)

Serves 4

Preparation time: 35 minutes; Cook time: 15 minutes

Source: Vito De Carolis

Healthful and nutritious salad with good instructions for perfect hard boiled eggs.


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  • 1 Large egg
  • 1 1/2 pound Brocolli, heads cut into 2 inch long florets (about 1 inch wide) and stems peeled and cut crosswise into ¼ -inch slices
  • 1 1/2 tablespoons Sherry vinegar *
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon Fine sea salt *
  • 1/4 teaspoon Black peppercorn; freshly ground *
  • 1/2 cup Olive oil *
  • 1 Garlic clove, smashed
  • 3 Slices white sandwich bread, crusts removed and bread cut into 1/2-inch cubes


  1. Cover egg with cold water by 1 inch in a 1- to 2-quart heavy saucepan.
  2. Bring to a rolling boil, partially covered.
  3. Reduce heat to low and cook, covered, 30 seconds.
  4. Remove from heat and let stand, covered, 15 minutes.
  5. Transfer egg with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes.
  6. While egg is cooking, steam broccoli in a steamer set over boiling water, covered, until just tender, 2 to 4 minutes, then transfer to a large bowl.
  7. Whisk together Sherry vinegar, Dijon mustard, sea salt, and peppercorn in a small bowl.
  8. Cook garlic in Extra Virgin Olive Oil in a 10-inch heavy skillet over moderate heat until golden, 1 to 2 minutes then discard garlic, reserving oil.
  9. Add bread to oil and cook, turning until golden.
  10. Transfer croutons with a slotted spoon to paper towels to drain, reserving oil.
  11. Peel egg and force through a medium-mesh sieve using the back of a spoon, then add to broccoli.
  12. Add 3 tablespoons of hot oil to vinegar mixture, whisking until emulsified, then add to broccoli along with croutons and toss to combine.
  13. Serve immediately.


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