Broccoli salad with hibiscus flower
Recette proposée par La Grande Épicerie de Paris
Preparation 24 hours
75 cl raspberry vinegar | 250 g sugar | 10 g cashew nuts | 10 g cranberries | 1 L water | 80 g Romaine lettuce | 250 g broccoli | 30 cl olive oil | 200 g dried hibiscus flowers | 2 eggs
124 hours in advance, infuse the hibiscus flowers in water, then bring the infusion to the boil. Then allow it to cool.
2Cook the eggs in boiling water for 10 minutes until hard. Pour half of the infusion in a salad bowl. Remove the egg shell, then place them in the infusion for 24 hours.
3The next day, reduce the second half of the infusion, then save for the next part of the recipe.
4Reduce the raspberry vinegar with caster sugar until the texture becomes syrupy. Deglaze it with the previously reduced hibiscus infusion.
5Finally, reduce the mixture achieved until it is syrupy. Refrigerate.
6Make the vinaigrette. When the reduction has cooled down, put it in the olive oil.
7Blanch the broccoli by immersing it for a few minutes in salted boiling water. Cool them down with iced water when they are cooked so that they retain their green colour.
8Remove the marinated eggs from the hibiscus juice and cut them into quarters.
9In a salad bowl, add the previously washed and drained Romaine lettuce leaves, broccoli, cashew nuts and cranberries. Season it all with the hibiscus vinaigrette, then mix gently. Arrange on a plate and then add the egg quarters.
Raspberry red wine vinegar, 7 % acidity
La Grande Épicerie de Paris
For 250 g (19,60 € / kg)