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

entree 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 <style type="text/css"> .background-video{ background:url(https://www.lagrandeepicerie.com/on/demandware.static/-/Sites-lge-master-catalog/default/dw6cb78e7a/images/recette/etapes/background-salade-brocolis.png) repeat; background-size: cover; cursor: pointer; } </style> <ul> <li class="step"> <div class="step-content"> <div class="video-portrait background-video"> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><span class="content"><iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/EBjE0sofEA4?start=6&amp;rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe> </span></div> <div class="play-vid uppercase background-video"><!-- <span class="play-btn"></span> --> </div> </div> </div> </li> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">24 hours in advance, infuse the hibiscus flowers in water, then bring the infusion to the boil. Then allow it to cool.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">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.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">The next day, reduce the second half of the infusion, then save for the next part of the recipe.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Reduce the raspberry vinegar with caster sugar until the texture becomes syrupy. Deglaze it with the previously reduced hibiscus infusion.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">Finally, reduce the mixture achieved until it is syrupy. Refrigerate.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">Make the vinaigrette. When the reduction has cooled down, put it in the olive oil.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">7</span></div> <div class="step-content"> <span class="content">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.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">8</span></div> <div class="step-content"> <span class="content">Remove the marinated eggs from the hibiscus juice and cut them into quarters.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">9</span></div> <div class="step-content"> <span class="content">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.</span> </div> </li> </ul> French PT- PT15M
Difficulty Hard
Preparation 15 minutes
Cooking -

Ingredients

Preparation

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
    €24.90
    50 cl (49,80 € / L)

    Raspberry red wine vinegar, 7 % acidity

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

    Brown sugar

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

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