When it comes to broccoli, I'm more of a fan of the stems than the florets. The crisp stems remind me of asparagus, only sweeter and more flavorful. That's why I planted a few broccolini plants at the beginning of autumn.
Unfortunately, they haven't done as well as I'd hoped, so we've only been able to harvest a few sticks, but my local supermarket had them on sale last week, and I threw this salad with some Canadian smoked salmon I had in the freezer from @maplecook's visit this summer.
Along with a creamy mustard dressing and some jammy eggs, this salad was one of the best things I've cooked in recent memory. It ended up on our dinner table as a side dish, but it would be fantastic for breakfast or brunch alongside some toasted rye bread.
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