Jamie Olivers Broccoli Salad Recipes

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JAMIE OLIVER'S BROCCOLI SALAD

Absolutely delicious. Went you want something a little different and this salad hits the spot. Recipe found on Jamie Oliver's web site.

Provided by Kiwi Kathy

Categories     Vegetable

Time 10m

Yield 6 , 6 serving(s)

Number Of Ingredients 11



Jamie Oliver's Broccoli Salad image

Steps:

  • Cut the broccoli florets into small florets. With the stalk, trim and slice in half length-ways and finely slice.
  • Blanch the broccoli florets really quickly in boiling salted water for 60 seconds.
  • Drain in colander, then spread it on a clean tea towel to steam dry. (This is important because it will help the dressing cling to the broccoli). Once dry transfer to a serving dish.
  • Fry the bacon on a medium heat with a small splash of olive oil until crisp and golden, then spread most over the broccoli. Any left over fat can be used in the salad dressing. Pour it into a mixing bowl with the garlic,Dijon mustard, olive oil, white wine vinegar, salt and pepper. Whisk together.
  • Add the sliced tomatoes and chopped chives to the broccoli and bacon bits. Dress it really well and check the seasoning. If it needs pimping up , add a splash more vinegar.
  • Serve straight away.

Nutrition Facts : Calories 249.7, Fat 19.2, SaturatedFat 3.6, Cholesterol 7.2, Sodium 178, Carbohydrate 16.1, Fiber 6.1, Sugar 5.1, Protein 7.6

2 broccoli, large heads
8 slices bacon, streaky smoked
olive oil
3 tomatoes, firm, red, halved and de-seeded and finely sliced
chives, bunch finely chopped
1/2 garlic clove
2 teaspoons Dijon mustard
6 tablespoons olive oil, extra virgin
2 tablespoons white wine vinegar
sea salt
black pepper

CRUNCH SALAD

This is a bit like a coleslaw, but much more interesting with the combination of the baby vegetables and the shoots.

Provided by Jamie Oliver

Time 10m

Yield 4 servings

Number Of Ingredients 16



Crunch Salad image

Steps:

  • Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad.

2 handfuls alfalfa and broccoli sprouts
2 handfuls mung bean sprouts
2 handfuls sunflower salad shoots
Mixed edible flowers
1 bunch fresh mint, leaves picked
2 baby courgettes (zucchini), sliced thinly lengthways
2 red chicory, cut in 1/2 then finely shredded
1 bunch baby carrots, sliced thinly lengthways
1/2 fennel bulb, halved and sliced finely
1 bunch French breakfast radishes, sliced lengthways
1 head celery, outer stalks and ends removed, halved and finely sliced lengthways
2 tablespoons French mustard
4 tablespoons creme fraiche
1 tablespoon olive oil
2 to 3 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

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