Units
Ingredients
- 300 grams broccolini a.k.a stick broccoli
- 2 tablespoons Japanese mayonnaise
- ½ teaspoon Dijon mustard
- 2 teaspoons pickled mustard seeds
- ¼ teaspoon salt
- 65 grams smoked salmon
- 2 soft-boiled eggs
Instructions
- Use a peeler or paring knife to peel the tough fibrous layer of skin off of the broccolini. If you're using a paring knife, look at the cut end of the stem, and you can see a ring of light-colored fibers, insert the blade of the knife just under that layer and then peel away the tough outer layers. Then you can turn the stem and repeat.
- Cut the broccolini into manageable pieces.
- Bring a large pot of well-salted water to a rolling boil and boil the broccolini until it's cooked to your liking. I usually let the water return to a boil and cook it for another 1 minute.
- Mix the mayonnaise, Dijon mustard, pickled mustard seeds, and salt together in a small bowl.
- When the broccoli is cooked, drain it and shake off any excess water. Add it to a bowl with the dressing and stir to coat.
- Plate the broccolini with the smoked salmon.
- Top the salad with some soft-boiled eggs and a crack of freshly ground black pepper.
Nutrition
Calories 172kcalCarbohydrates 7gProtein 11gFat 11gSaturated Fat 2gPolyunsaturated Fat 5gMonounsaturated Fat 3gTrans Fat 0.03gCholesterol 118mgSodium 503mgPotassium 82mgFiber 1gSugar 3gVitamin A 1949IUVitamin C 92mgCalcium 91mgIron 2mg