Recipe
for :
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Courgette and Broccoli Salad with Egg
and Caper Dressing
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This
recipe for Courgette and Broccoli Salad with
Egg and Caper Dressing has been reproduced courtesy
of Judy Ridgway - www.oliveoil.org.uk
Judy
Ridgway is an olive oil expert and consultant. She is
also an author, journalist and broadcaster specialising
in all aspects of taste and flavour. She is an international
judge and expert on olive oil and an acknowledged authority
on wine, cheese, vinegar, mustard, condiments and charcuterie.
She
has written more than 55 books on food and wine and
is a regular contributor to a variety of trade and consumer
publications. She also appears on radio and television.
Her
work includes tutored tastings and seminars, staff training,
product assessment, and consultancy work for public
relations and promotional companies.
You
can find out a lot more detail from Judy's web site
www.oliveoil.org.uk
The
dressing for this salad is the inspiration of the chef
at a small osteria in the holiday town of Salo on Lake
Garda. He uses it to dress salads made with seasonal
vegetables so you can easily substitute grilled aubergines,
red peppers or green beans or any other of your favourite
vegetables for those used here.
Ingredients
for Courgette and Broccoli Salad
2
large courgettes, thickly sliced
2 tablespoons Garda extra virgin olive oil
1 medium head of broccoli
Rocket or mixed small salad leaves
Dressing:
1hard boiled egg
2 tablespoons capers, washed and drained
2 large pickled gherkins or small cucumbers
6 spring onions
100ml Garda extra virgin olive oil
salt and freshly ground black pepper
How
to make Courgette and Broccoli Salad
- Brush
the courgette slices all over with olive oil and place
on foil on a grill tray and grill on both sides until
well browned.
- Steam
the broccoli head in a little water until al dente
but not too soft.
- Leave
to cool and break into florets.
- Arrange
the rocket or salad leaves on four plates and dot
with the vegetables.
- Chop
the eggs, capers, gherkins and spring onions and mix
together with the olive oil and seasonings.
- Spoon
over the salad and serve at once.
Judy
Ridgway
www.oliveoil.org.uk
Published
with permission of Judy
Ridgway
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