Crispy Salami Broccoli Salad

Ingredients

• 1 x broccoli
• 12 x salami
• 2 x tomato
• 1 pack baby leaf salad
• 3 tbsp extra virgin olive oil
• ¼ x lemon
• ½ tsp dijon mustard
• 10 g parmesan

Method

1. Cut off the broccoli florets and keep the stem. You will use it in the next dinner if you follow the weekly menu this dish is part of.
2. Boil water and add salt. Add the florets and cook for 2 minutes. Then quickly add them to a bowl of cold water to cool off.
3. Make crispy salami like this: Place the salami on a baking tray lined with baking paper. Bake at 220 degrees celcius in the middle of the oven. Be careful not to burn them. It takes about 5 minutes. When you see they have changed color and become dark red, they are done. Place them on kitchen paper to cool.
4. Cut tomatoes and add them to a bowl together with baby leaf salad, broccoli and the crisp salami.
5. Make dressing by mixing together olive oil, squeezed lemon juice, Dijon mustard, finely grated Parmesan. Season with salt and pepper.
6. Pour over the dressing and serve immediately. Preferably with a slice of bread if you have.