This broccoli and potato salad is the kind of flexitarian dishes I like to make. It’s healthy, satisfying, and easily boost our veggie intake.
Ready in 45 minutes or so, this salad will be perfect for a light lunch or dinner.
The quantities in the recipe here are for 2 people.
- 4 small potatoes or 2 medium ones (I use red potatoes)
- 2 tablespoons of olive oil
- 1 small broccoli head, cut into florets
- 1 teaspoon of vinegar (I use apple vinegar)
- ½ teaspoon of Dijon mustard
- ½ small shallot, peeled and finely chopped
- 3 cups of romaine lettuce, torn
In a medium saucepan over high heat, boil the potatoes in salted water. When fully cooked, let them cool for 10 minutes until easily handled, peel off the skin and cut the potatoes into thick slices. Set aside.
In a frying pan, add 1 tablespoon of olive oil, and sauté the broccoli for a few minutes (the broccoli will remain a bit crunchy, and it’s better like that!).
While the broccoli are in the frying pan, prepare the vinaigrette: in a small mixing bowl, add 1 tablespoon of olive oil, the vinegar, Dijon mustard, salt, pepper and the chopped shallot. Mix well, and reserve.
Dress two plates with romaine lettuce. Add the potato slices, and broccoli florets. Drizzle with the vinaigrette, and serve!