Crunchy broccoli with tuna dressing salad!
このレシピの生い立ち
Baby broccoli is one of our regular green veggies. Mixing and matching the dressing helps us never be tired of it 🙂
材料
- baby broccoli 2 packs (400 g)
- water 1/3 cup
- kosher salt one generous pinch
- shallot (thinly sliced) 1 small
- tuna can 1 (80 g)
- kalamata olives (sliced halves) 1/4 cup
- for the dressing:
- extra virgin olive oil 3 tablespoons
- white wine vinegar 1/2 tablespoon
- lemon juice 1 tablespoon
- sea salt 1/4 teaspoon or more to taste
- freshly ground black pepper 1/4 teaspoon or more to taste
作り方
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1
Rinse the broccoli thoroughly before cooking.
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2
Place the broccoli and water in a large skillet.
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3
Sprinkle salt then cover, cook over medium heat.
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4
Cook until the broccoli gets bright green.
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5
Transfer cooked broccoli to a colander, then drain well.
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6
Leave it until cool enough to handle.
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7
Cut the broccoli into 1.5″ long pieces.
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8
In a large bowl, whisk in the dressing ingredients. Mix well
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9
Stir in broccoli, shallot, tuna and olives, then toss well.
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10
Taste, adjust salt and pepper as needed.
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11
Let it sit in a fridge an hour before it’s served.
コツ・ポイント
Keep an eye on the broccoli while cooking to keep a nice crunchy texture in order to avoid a mushy result.
