Broccoli salad with goat cheese
by Tavolino
A crunchy, healthy broccoli salad, refined with fresh herbs, creamy goat cheese, and toasted pine nuts for the perfect bite.
Ingredients
- Broccolini 800 g
- Salt to taste
- Parsley 20 g
- Mint 2 sprigs
- Shallot 1
- Balsamic vinegar 2 tbsp
- Olive oil 3 tbsp
- Pepper to taste
- Goat cheese 150 g
- Pine nuts 30 g
Preparation
- 1
Wash and trim 800 g of broccolini.
- 2
Cook the broccoli in boiling salted water for approx. 6–8 minutes until al dente.
- 3
In the meantime, wash 20 g of parsley and 2 sprigs of mint, shake dry, and finely chop.
- 4
Peel the shallot and dice finely.
- 5
For the dressing, mix the chopped herbs, diced shallot, 2 tbsp of balsamic vinegar, and 3 tbsp of olive oil in a bowl.
- 6
Season the dressing with salt and pepper to taste.
- 7
Toast 30 g of pine nuts in a dry pan until golden brown and fragrant, then let cool briefly.
- 8
Drain the cooked broccoli, rinse briefly with cold water, and let drain well.
- 9
Divide the broccoli among 4 plates.
- 10
Drizzle the salad with the dressing.
- 11
Crumble 150 g of goat cheese over the salad and top with the toasted pine nuts.