Broccoli salad with egg

We wash the broccoli under running water, disassemble it into small inflorescences. If you use frozen cabbage, then you must first completely defrost it, drain the resulting liquid, if necessary, disassemble the inflorescences into smaller parts. In a saucepan, heat the water to a boil, salt, and put the cabbage inflorescences. With a medium boil, cook the broccoli for four to five minutes. Then we take out the inflorescences with a slotted spoon and immediately lower them into a bowl of ice water (it is recommended to add a few ice cubes to the water). This temperature contrast is needed to prevent broccoli from losing its intense green color.

The eggs also need to be boiled. Cook them for about 12 minutes to achieve a completely solid state of the yolk. Cool the finished eggs, peel them and disassemble them into yolk and white. Knead the yolk with a fork into crumbs, and cut the protein into small cubes.

Peel the onions, rinse and cut into small pieces.
To prepare the dressing, mix the olive oil, grain mustard, vinegar and onion pieces in a separate bowl. Add salt and black pepper to taste. Mix everything intensively with a whisk.

Put boiled cooled broccoli inflorescences and protein cubes in a deep salad bowl. We rub Parmesan directly into a salad bowl. Pour the prepared dressing and mix gently.

Pour the yolk crumbs on top. You can additionally decorate with halves of boiled eggs and any herbs. Recommended to be served immediately after preparation.