BROCCOLI, WALNUT & RED ONION SALAD

Ingredients

• 16-24 florets tenderstem broccoli, sautéed or blanched

• 100 g baby butter lettuce

• 2 red onion, thinly sliced

• 50 g walnuts, halved

• extra virgin olive oil, plus extra for drizzling

• 3 tbsp red wine vinegar

• 800 g sugar for the egg whites

• Sea salt and freshly ground pepper, to taste

Cooking Instructions

1. Blanche the broccoli in a pot of boiling water for 5 minutes and allow to cool to room temperature.

2. Slice the onions into thin slices.

3. Place the lettuce on a platter then top with the blanched broccoli, sliced onions and toasted walnuts.

4. Combine all the dressing ingredients in a small bowl and mix together.

5. Pour over the salad and toss.

6. Serve immediately.

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