Join us as our
Pödör Club member
Sign up for our newsletter as a registered Pödör club member 5% Newsletter discount after every purchase, even for items on sale
Pödör egg and broccoli salad with Pödör pine nut oil and Pödör pear vinegar
Production
01
Boil the eggs hard in about 8-10 minutes and then let them cool in cold water. While they cool, clean the broccoli and separate its florets. Wash and then braise them in hot, salty water on medium heat for about 5-7 minutes. Make sure you do not throw away the stem, either. Peel it and slice it into smaller pieces. Cut up the dried tomatoes into thin stripes and braise them together with the broccoli for about 3 minutes. When it is done, pour and then drip off the water carefully.
02
Meanwhile, roast the pine nuts in a pan, without using any fat, and then let them cool on a plate. Clean the mushrooms and cut them into rings. Peel the hard boiled eggs and cut them into eighths.
03
Prepare the dressing. Put the yogurt into a small bowl. Salt and pepper it. Add 1 tsp hazelnut mustard, 2 tbsp pine nut oil, 1 tsp pear vinegar, and press a small clove of garlic into it.
04
Mix it all thoroughly.
05
Finally, put the braised broccoli, the dried tomatoes, the mushroom rings and the egg slices (4 pieces) and half of the roasted pine nuts in a bowl. Pour on the dressing and toss it all together carefully.
06
Before serving, place the rest of the eggs on the top and sprinkle on the other half of the roasted pine nuts.
Ingredients
2
tbs
1
ts
1
ts
1
tbs
3
piece(s)
egg(s)
300
g
broccoli
3
piece(s)
dried tomatoes
2
piece(s)
champignon mushrooms
150
g
plain yogurt
1
clove(s)
garlic
