Tenderstem® broccoli, Bacon & Egg Brunch Salad
Method
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Put a pan of water on to boil. Get a non-stick frying pan over a medium-high heat and add 1 tsp of the olive oil.
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Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp.
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Meanwhile, make the dressing by whisking together the mustard, vinegar, and remaining olive oil with a pinch of salt and pepper. Set aside.
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To the pan of now boiling water, carefully drop in the eggs and boil for 4 minutes. Remove with a slotted spoon and put in a bowl of cold water.
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Add a pinch of salt to the same pan and simmer the Tenderstem®broccoli for 2 minutes until tender. Meanwhile carefully peel the eggs.
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Drain the Tenderstem® broccoli well and arrange on a plate. Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like. Finish with salad leaves, parmesan, and the dressing.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
