Broccoli Salad Parisienne
|Fresh broccoli||2 Pound (1 Bunch)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Salt||1 1⁄2 Teaspoon|
|Olive oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Tarragon vinegar/Cider vinegar||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Tablespoon|
|Hard-cooked egg||1 , shelled|
1) Using a kitchen shears, trim away the tough ends and outer leaves of broccoli head.
2) Using a knife, slice the stems and flowerets lengthwise in 1/2” thick slices. Wash and drain them. There will be 6 cups.
3) Ia large glass salad bowl, mix garlic, salt, pepper, oil, tarragon and mustard. Put in broccoli and toss.
4) Chill for an hour.
5) Cut the boiled egg into 6 wedges. Place it in a petal fashion, over broccoli and serve.