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Broccoli Salad Parisienne Recipe
|Fresh broccoli||2 Pound (1 Bunch)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Salt||1 1⁄2 Teaspoon|
|Olive oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Vegetable oil/Olive oil||1⁄3 Cup (5.33 tbs)|
|Cider vinegar/Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Tarragon vinegar/Cider vinegar||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Tablespoon|
|Hard cooked egg||1 , shelled|
|Hard-cooked egg||1 , shelled|
Calories 178 Calories from Fat 121
% Daily Value*
Total Fat 14 g21.1%
Saturated Fat 2 g10.2%
Trans Fat 0 g
Cholesterol 40.3 mg
Sodium 577.9 mg24.1%
Total Carbohydrates 11 g3.6%
Dietary Fiber 4.1 g16.4%
Sugars 2.7 g
Protein 6 g11.4%
Vitamin A 22.8% Vitamin C 229%
Calcium 8.2% Iron 8%
*Based on a 2000 Calorie diet
1) Using a kitchen shears, trim away the tough ends and outer leaves of broccoli head.
2) Using a knife, slice the stems and flowerets lengthwise in 1/2” thick slices. Wash and drain them. There will be 6 cups.
3) Ia large glass salad bowl, mix garlic, salt, pepper, oil, tarragon and mustard. Put in broccoli and toss.
4) Chill for an hour.
5) Cut the boiled egg into 6 wedges. Place it in a petal fashion, over broccoli and serve.