20.05.2020
44
Recipe information
Cooking:
30 min.
Complexity:
Easy
Calorie content:
285.31
Carbohydrates:
39.05
Fats:
10.92
Squirrels:
17.85
Water:
21

Ingredients

Title Value
1. Broccoli 400 Column
2. Bell pepper 1 PC.
3. Sun-dried tomatoes 20 Column
4. Black olives 50 Column
5. Anchovies 3 PC.
6. Capers 1 art. l
7. Garlic 30 Column
8. Lemon juice 1 art. l
9. Olive oil 3 art. l
10. Mustard 1 art. l
11. Black pepper taste
12. Salt taste

Cooking

1. Stage

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.

1. Stage. 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.

2. Stage

Dice the peppers, chop the tomatoes, chop the olives in half, chop the anchovies.

1. Stage. Dice the peppers, chop the tomatoes, chop the olives in half, chop the anchovies.

3. Stage

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.

1. Stage. 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.

4. Stage

Add broccoli, mix again, let stand 10 minutes and serve.

1. Stage. Add broccoli, mix again, let stand 10 minutes and serve.

5. Stage

Bon Appetit!!!

6. Stage

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.