Broccoli salad with hibiscus flower
Recette proposée par La Grande Épicerie de Paris

Difficulty Hard
Preparation 15 minutes
Cooking -



2 people
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
    • 1
      24 hours in advance, infuse the hibiscus flowers in water, then bring the infusion to the boil. Then allow it to cool.
    • 2
      Cook 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.
    • 3
      The next day, reduce the second half of the infusion, then save for the next part of the recipe.
    • 4
      Reduce the raspberry vinegar with caster sugar until the texture becomes syrupy. Deglaze it with the previously reduced hibiscus infusion.
    • 5
      Finally, reduce the mixture achieved until it is syrupy. Refrigerate.
    • 6
      Make the vinaigrette. When the reduction has cooled down, put it in the olive oil.
    • 7
      Blanch 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.
    • 8
      Remove the marinated eggs from the hibiscus juice and cut them into quarters.
    • 9
      In 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.

    Products :

    Extra virgin olive oil

    La Grande Épicerie de Paris
    24.9 €24.90
    For 50 cl (49,80 € / L)

    Raspberry red wine vinegar, 7 % acidity

    La Grande Épicerie de Paris
    4.9 €4.90
    For 250 g (19,60 € / kg)

    Brown sugar

    Terre Exotique
    4.5 €4.50
    For 250 g (18,00 € / kg)

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