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.
