The broccoli salad is a quick and easy recipe. Broccoli, cauliflower and the like should be eaten 5/6 portions a week, to have a positive effect on our body, in fact they are excellent anticancer, rich in vitamins, mineral salts.

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You can boil a larger quantity of broccoli and store them in the fridge in an airtight container for a couple of days.

The procedure is very simple for this tasty and healthy side dish.

Ingredients

Broccoli 600 g
Balsamic vinegar 2 tbsp
Coarse salt to taste

To season

Extra virgin olive oil to taste
Balsamic vinegar to taste
Salt up to taste

How to prepare broccoli salad

Clean the broccoli, divide them into florets and let them blanch in boiling salted water and with a sprinkle of vinegar in this way you do not smell so much of the broccoli in the house.

Blanch the broccoli for 5/7 minutes, try cooking by inserting the prongs of a fork into a small floret if it enters easily they are ready otherwise continue cooking for a few minutes.

Put the broccoli in a colander, in this way they lose the water and let them cool.

Meanwhile, prepare the dressing with extra virgin olive oil (about 5 tablespoons), balsamic vinegar (we have added a couple of tablespoons), salt, beat the mixture well.

Put the broccoli on a serving dish, pour over the dressing, turn very gently and serve.

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