Mar 29, 2010

Broccoli and Egg Salad

Today, I was thinking about making a salad for lunch. But there were no salad greens in the fridge. It was raining and I was in no mood for shopping. Luckily I found a broccoli head and made this crunchy broccoli and hard boiled egg salad. And I added chewiness to the salad by adding a leftover baguette piece that was hanging around in the freezer.

Broccoli and Egg Salad Recipe

2 cups broccoli florets
2 eggs
1 cup baguette cubes
1 garlic clove finely chopped
2 tsp of olive oil
salt, pepper, cayenne

Preheat the oven to 350 degree F.

Toss the broccoli florets and baguette cubes in salt, pepper, minced garlic and olive oil and bake it in the preheated oven for 10-15 minutes or till the rawness of the broccoli is gone.

To achieve the perfect hard boiled egg, in a pot take cold water and egg. Bring the water gently to a boil over medium heat. Then switch off the stove and cover the pot with a lid. Let it sit for 12 minutes and then put the eggs in ice bath/cold tap water. Let the eggs cool down a little. Then peel them under cold running water.

In a salad bowl, put the broccoli, baguette cubes and top them with the hard boiled sliced eggs . Sprinkle little cayenne and black pepper on the top.

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