Tenderstem broccoli salad

A Savoury-dish recipe, by Gina Lioti.

2 servings

2 mins prep

3-5 mins cooking

“Quick, tasty and healthy, eat this salad with fried or oven baked dishes or even better, on its own, as a snack.”

Gina Lioti

Here’s why you’re going to love this

You only need a few ingredients. If you want, you can make it more interesting with black, cayenne, or chilli pepper—flaked or freshly chopped.

You can also serve it with a sprinkle of grated Parmigiano-Reggiano cheese—but, first, try it plain. It is so good that it really doesn't need more than the basic ingredients.

Ingredients

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Instructions

After rinsing them very well, cut a few millimetres off of the bottoms of the broccoli—just a thin ring—to remove the dry spots.
Steam or boil them for 3-4 minutes and drain very well.
Place in a salad bowl and add olive oil (1-2 teaspoons should be enough) and the juice of one lemon, or half if you are not used to its sourness.
Sprinkle with sea salt and optionally with just a little cracked black pepper, or even cayenne pepper.