Tired of the banal olivier and herring under a fur coat? Do you want something simple, dietary and easy? Then the salad, which we will now consider, will come at your table just in time. By the way, this queen was regularly eaten by the French queen Catherine de Medici, who opened this wonderful cabbage to her people. We, of course, are not kings and queens, but nobody forbade us to eat tasty food.
Broccoli Salad with Egg and Tomato
Russian broccoli seems to be something alien, foreign, and absolutely unsuitable for food. And completely in vain. Of course, they were not used to planting it in the garden 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 kitchen, could not even think that they would eat such cabbage for both cheeks. But when Queen Catherine de Medici brought her seeds from a long journey, a new wave began in the national cuisine. Overseas, Medici tried a salad in which, in addition to broccoli, there were chicken eggs and tomatoes, and this dish enthralled her. Then she had breakfast with this miracle almost every day.
Actually, what the queen was eating, we do not care, but the recipe for her favorite salad is very necessary. This light, almost dietary dish with an unexpected taste can hardly leave anyone indifferent. Therefore, thank the Medici and prepare the salad to your table.
Broccoli Salad with Egg and Tomato Recipe
There is no super secret in the preparation of such a salad. To make this yummy, you need a little time, effort and ingredients.
For six servings of salad we need:
- 300 grams of broccoli;
- three chicken eggs;
- three tomatoes;
- large onion;
- sour cream;
- salt pepper.
While the eggs are boiled hard, we pour the cabbage into boiling water and cook for literally three minutes in previously slightly salted water. 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 tomatoes into medium sized slices, and onions into rings. We divide the eggs into longitudinal slices, add the cabbage there, season with sour cream, salt and pepper at our discretion. That's all, actually - the broccoli salad with egg and tomatoes is ready.
For freshness, you can sprinkle salad with fresh dill. The dish turns out to be satisfying and low-calorie - about 60 calories per 100 grams. In this case, 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 season salad with broccoli, tomato and egg mayonnaise. It is somehow more familiar to a Russian person, but it will make the dish noticeably fatter.
Those who sit tight on diets, and do use olive oil and various Provencal herbs for this - they give the salad an Italian flavor that can be enhanced with feta cheese. For aesthetics and diversity, we recommend taking cherry tomatoes, assorted yellow and red tomatoes, parsley and everything your heart desires. Even olives or olives. Another fiction 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 eggs and tomatoes is a delicious, dietary dish that is easy and quick to cook and not ashamed to put on a table to guests who suddenly arrived.