Broccolini salad with parmesan and lemon
Recipe for a rustic salad with broccolini (Tenderstem broccoli, bimi), parmesan and lemon.
Servings 4 servings
Calories 222kcal
Ingredients
- 400 g broccolini
- 60 g parmesan, shaved or grated
- 30 g pine nuts, preferably toasted
- 1/2 lemon, finely grated zest
Vinaigrette
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 1/2 tsp honey
- Salt and freshly ground pepper
Instructions
- Cover the broccolini with boiling, lightly salted water and leave to stand for a couple of minutes. Then rinse under cold water so they keep their bright green colour, and leave to drain on a tea towel. They must not be wet when the salad is assembled.
- Mix the ingredients for the vinaigrette – olive oil, lemon juice and honey – and season with salt and pepper.
- Arrange the broccolini on a platter and pour the vinaigrette over.
- Top with parmesan shavings or coarsely grated parmesan, and toss gently.
- Scatter over the toasted pine nuts and lemon zest, and season with freshly ground pepper.
Nutrition
Calories: 222kcal | Carbohydrates: 11g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 270mg | Potassium: 69mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1885IU | Vitamin C: 96mg | Calcium: 251mg | Iron: 1mg