Disassemble broccoli into inflorescences and boil in slightly salted water for 5 minutes, then drain the water and rinse with very cold water to maintain a bright color of cabbage.
Dice the peppers, chop the tomatoes, chop the olives in half, chop the anchovies.
Combine mustard, olive oil, lemon juice, garlic through a press, add pepper and salt to taste. Add bell peppers, olives, anchovies and capers to the dressing. Mix well.
Add broccoli, mix again, let stand 10 minutes and serve.
Nicoise broccoli salad is fresh, vibrant and tasty, and it’s easy and quick to cook. This dish can be served as a salad or as a side dish for meat and fish dishes. Broccoli turns out crispy and juicy, it goes well with the rest of the ingredients. Such a salad will surely appeal to those who follow their figure and adhere to proper nutrition.