This broccoli salad is so yummy and if you have never tried cold broccoli you should absolutely try it. Did you know that there are 3 main types of broccoli, Calabrese broccoli, which is the most common one, sprouting broccoli, which is a bit darker in color and has longer stems, and purple cauliflower, which is actually a type of broccoli despite its name.
Preparation Time: 10 mins
Cooking Time: 10 mins
Total Time: 20 mins
Servings: 2-4 people
1 head broccoli
60 g pine nuts
1 tbsp soy sauce
5 tbsp olive oil
2-3 tbsp white balsamic vinegar
1 tsp garlic powder
1 handful fresh basil
1. Cut the broccoli into pieces and halve the florets. Finely slices the stem.
2. Heat some olive oil in a pan and fry the broccoli for 3-5 minutes. Deglaze with soy sauce and about 100 ml vegetable stock. Let simmer for 5 minutes or longer if you do not like the broccoli to have some crunch.
3. Meanwhile roast the pine nuts without oil until they are golden brown.
4. Drain the broccoli and mix with the pine nuts. Add the olive oil, white balsamic vinegar, fresh basil, garlic powder, and season with salt and pepper.