Tuesday, 17 February 2009

Winter salad

Purple sprouting broccoli with walnuts and pecorino

Purple sprouting broccoli
Walnuts, shelled and chopped into big chunks
Extra-virgin olive oil
Maldon salt and black pepper
Pecorino cheese, sliced into thin shards
Sourdough breadcumbs
Cook the broccoli in a large saucepan of boiling salted water for 3 minutes. Drain well, and tip back into the hot pan. While the broccoli is still hot, slosh on some olive oil, and sprinkle with salt and pepper, carefully coating the broccoli. Sprinkle over the walnuts and cheese and gently fold together. Decant to a serving plate. Fry the breadcrumbs in butter, until golden, and scatter over the salad before serving.

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