Italian Egg and Broccoli Salad
Italian Egg and Broccoli Salad

Ingredients

Method

  • 4 eggs
  • 300g broccoli, cut into florets
  • 300g leeks, sliced
  • 4 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 1 tbsp capers
  • 2 tbsp chopped tarragon
  • Salt and pepper
  • Pop the eggs in a large pot and cover with cold water. Bring to the boil, and once bubbling, cook for 7-10 mins. Plunge the eggs into cold water for 1 min, then remove and set aside.
  • Meanwhile, steam the broccoli for 3 mins, then add the leeks and steam together for 2 mins more. Make the dressing by mixing the lemon, oil, capers, honey, and tarragon in a salad bowl. Season well. Shell and roughly chop the eggs, chuck in the salad bowl along with the broccoli and leeks, and toss together. Serve.
20 mins
4 serving
This recipe pairs perfectly with the Mosé the Rosé Rosé 2019 from North East Victoria, Australia.

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