Broccoli salad with egg and tomatoes - royal yummy to your table

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Tired of the banal Olivier and herring under a fur coat? Looking for something simple, nutritious and light? Then the salad, which we will now consider, will come to your table just in time. By the way, the French Queen Catherine de Medici, who opened this wonderful cabbage to her people, regularly had breakfast with this dish. Of course, we are not kings and queens, but no one forbade us to eat tasty food.

Broccoli salad with egg and tomatoes

To a Russian person, broccoli seems to be something alien, foreign and absolutely unsuitable for food. And completely in vain. Of course, they are not used to planting it on the beds in the country, but this does not mean that it cannot be bought and cooked deliciously.

Once upon a time, the French, who later introduced this culture into their cuisine, could not even think that they would gobble up such cabbage on both cheeks. But when Queen Catherine de Medici brought from a distanttravel her seeds, a new wave in the national cuisine. Abroad, the Medici tried a salad that, in addition to broccoli, had chicken eggs and tomatoes, and this dish delighted her. Then she had breakfast with this miracle almost every day.

Actually, what the queen ate, we don't care, but the recipe for her favorite salad is very much needed. This light, almost dietary dish with an unexpected taste can leave few people indifferent. So let's thank the Medici and prepare a salad for our table.

Recipe for broccoli salad with egg and tomatoes

There is no super-secret in the preparation of such a salad. It takes a little time, effort and ingredients to make this yummy.

For six servings of salad we need:

• 300 grams of broccoli;
• three chicken eggs;
• three tomatoes;
• large onion;
• sour cream;
• s alt, pepper.

While the eggs are hard-boiled, throw cabbage into boiling water and cook for literally three minutes in lightly s alted water beforehand. Of course, before cooking it is better to disassemble it into inflorescences. When the broccoli is cooked, put it in a colander and rinse with ice water.

Cut the tomatoes into medium-sized slices, and the onion into rings. We divide the eggs into longitudinal slices, add cabbage there, season with sour cream, s alt and pepper at our discretion. That, in fact, is all - broccoli salad with egg and tomatoes is ready.

For freshness, you can sprinkle the salad with fresh dill. The dish is hearty andlow-calorie - about 60 calories per 100 grams. At the same time, the content of fats, proteins and carbohydrates is approximately the same - about four grams.

Salad variations

Each housewife cooks in her own way. Therefore, there are several options for preparing this dish. Some dress the salad with broccoli, tomatoes and egg mayonnaise. It is somehow more familiar for a Russian person, but it will make the dish noticeably fatter.

Those who are on tight diets use olive oil and various Provence herbs for this - they give the salad an Italian flavor that can be enhanced with feta cheese. For aesthetics and variety, we advise you to take cherry tomatoes, assorted yellow and red tomatoes, parsley and whatever your heart desires. Even olives or black olives. Another invention is quail eggs. They are boiled and simply cut in half - it turns out even more beautiful. And it's more convenient to eat.

In any case, broccoli salad with egg and tomatoes is a delicious, dietary dish that is easy and quick to prepare and is not ashamed to put on the table for sudden guests.