Serves 4 to 6

Notes

Ingredients

  • 1 large head broccoli (about 1½ pounds)
  • ½ teaspoon kosher salt, plus more for the pot
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 hard-boiled eggs, cut into wedges
Lidia’s Mastering the Art of Italian Cuisine

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Lidia’s Mastering the Art of Italian Cuisine

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Directions

Peel the lower stem and the head of the broccoli and cut in ¼-inch rounds. Bring a large pot of salted water to a boil. Add the broccoli, bring back to a boil, and cook until tender but al dente, about 8 to 10 minutes. Drain and let cool.

In a large bowl, whisk together the olive oil, vinegar, and salt. Add the broccoli, and toss to coat with the dressing. Mound into a serving bowl, and top with the egg wedges. Drizzle with any remaining dressing left in the bowl. Serve immediately.

(For a more homogeneous salad, cut the eggs into eighths and toss with the broccoli and dressing.)

Lidia’s Mastering the Art of Italian Cuisine

Cookbook

Lidia’s Mastering the Art of Italian Cuisine

Buy Now