Ingredients
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2 large head of broccoli
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8 slices smoked streaky bacon, finely sliced
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olive oil
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3 firm tomatoes, halved deseeded and finely sliced
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1 small bunch chives, finely chopped, save the flowers if you have them
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1/2 garlic clove, peeled and grated
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2 teaspoons Dijon mustard
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6 tablespoons extra virgin olive oil
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2 tablespoons white wine vinegar
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Instructions
- Remove the broccoli florets and cut them into smaller ones. Cut the end of the stalk, then cut it in half lengthways and finely slice.
- Blanch the broccoli in boiling salted water for 60 seconds, just to soften, but leaving it with a bite. Drain it and spread it over a clean tea towel to steam dry ( it helps the dressing cling to it). Once completely dry transfer to a serving dish.
- Fry the bacon with a splash of olive oil, until crisp and , then spoon most of it over the broccoli. Use the leftover fat from the pan in your dressing, by pouring it into a mixing bowl with the other dressing ingredients, and whisking well.
- Add the sliced tomatoes and chopped chives to the broccoli and bacon. Dress it well and check the seasoning. Add the chive flowers and serve.