Time: 10 min.
Complexity: easily
Servings: 4

A recipe for a boiled broccolini salad with eggs, shallots, and a whole-grain mustard-vinegar dressing.

Ingredients:

• 2 bunches broccolini, tough stems trimmed
• 2 tablespoons whole grain mustard
• 2 tbsp white wine vinegar
• 3 tbsp. l. olive oil
• 1 small shallot, finely chopped
• Salt and freshly ground pepper
• 1 hard-boiled egg, chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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broccolini, whole grain mustard, wine vinegar, shallots, eggs

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Preparation:

Step 1
• Cook the broccolini in salted water for 4 minutes. Drain and transfer to a bowl of cold water with ice to stop the cooking process. Pat the broccolini dry with paper towels.
Step 2
• In a large salad bowl, combine whole-grain mustard, white wine vinegar, olive oil, and shallots. Season with salt and pepper to taste. Add the broccolini, toss with the dressing, and top with a chopped egg.

Votes: 5