Broccoli Salad Jamie Oliver Recipes

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JAMIE OLIVER'S BROCCOLI SALAD



Jamie Oliver's Broccoli Salad image

Absolutely delicious. Went you want something a little different and this salad hits the spot. Recipe found on Jamie Oliver's web site.

Provided by Kiwi Kathy

Categories     Vegetable

Time 10m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

2 broccoli, large heads
8 slices bacon, streaky smoked
olive oil
3 tomatoes, firm, red, halved and de-seeded and finely sliced
chives, bunch finely chopped
1/2 garlic clove
2 teaspoons Dijon mustard
6 tablespoons olive oil, extra virgin
2 tablespoons white wine vinegar
sea salt
black pepper

Steps:

  • Cut the broccoli florets into small florets. With the stalk, trim and slice in half length-ways and finely slice.
  • Blanch the broccoli florets really quickly in boiling salted water for 60 seconds.
  • Drain in colander, then spread it on a clean tea towel to steam dry. (This is important because it will help the dressing cling to the broccoli). Once dry transfer to a serving dish.
  • Fry the bacon on a medium heat with a small splash of olive oil until crisp and golden, then spread most over the broccoli. Any left over fat can be used in the salad dressing. Pour it into a mixing bowl with the garlic,Dijon mustard, olive oil, white wine vinegar, salt and pepper. Whisk together.
  • Add the sliced tomatoes and chopped chives to the broccoli and bacon bits. Dress it really well and check the seasoning. If it needs pimping up , add a splash more vinegar.
  • Serve straight away.

Nutrition Facts : Calories 249.7, Fat 19.2, SaturatedFat 3.6, Cholesterol 7.2, Sodium 178, Carbohydrate 16.1, Fiber 6.1, Sugar 5.1, Protein 7.6

CRUNCH SALAD



Crunch Salad image

This is a bit like a coleslaw, but much more interesting with the combination of the baby vegetables and the shoots.

Provided by Jamie Oliver

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 handfuls alfalfa and broccoli sprouts
2 handfuls mung bean sprouts
2 handfuls sunflower salad shoots
Mixed edible flowers
1 bunch fresh mint, leaves picked
2 baby courgettes (zucchini), sliced thinly lengthways
2 red chicory, cut in 1/2 then finely shredded
1 bunch baby carrots, sliced thinly lengthways
1/2 fennel bulb, halved and sliced finely
1 bunch French breakfast radishes, sliced lengthways
1 head celery, outer stalks and ends removed, halved and finely sliced lengthways
2 tablespoons French mustard
4 tablespoons creme fraiche
1 tablespoon olive oil
2 to 3 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

Steps:

  • Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad.

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  • Basically, this is your opportunity to make the broccoli really delicate and more salady-looking, so spend a bit of time doing this.
  • You’ll be left with the stalk, so discard the thick dry base, then cut the remaining stalk in half lengthways and finely slice.Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite.
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