Warm salad of purple sprouting broccoli, new potatoes and Parmigiano Reggiano

Sidea few minutes12-18 months


Serves 2

400 g New potatoes, preferably Charlotte

20 g Hazelnuts, blanched

200 g Purple sprouting broccoli, trimmed of its thick stalks leaving approx. 130 g

1/2 Red onion, thinly sliced (approx. 75 g)

20 g Parmigiano Reggiano

2 tbsp Extra virgin olive oil (30 ml) plus extra for drizzling

Salt and freshly ground pepper to taste

For the salsa verde dressing:

20 g Flat leaf parsley, leaves picked from the stalks (big handful)

6 Basil leaves (2.5 g)

1 Tarragon sprig, leaves picked (1 g)

1 small clove garlic

2 anchovy fillets, from a tin (optional)

1/2 tsp Dijon mustard

1/2 Lemon, juiced, the rest kept for garnish

2 tbsp Extra virgin olive oil (30 ml)

Freshly ground black pepper, to taste


This salad is brought together by a dressing based on a salsa verde. The purple sprouting broccoli is sautéed/steamed in a frying pan to retain its colour and to keep it slightly al dente. A colourful, tasty mixture of flavours and textures, the Parmigiano Reggiano shavings giving bursts of salty savouriness.

Boil the potatoes until cooked, approx. 15 minutes, then drain.

Make the salsa verde dressing. Make a garlic paste by smashing it with salt with the back of your knife. Add to the picked herbs and the anchovies and chop finely. Put in a bowl and mix with the mustard, lemon juice, olive oil and black pepper. Set to one side.

Toast the hazelnuts in a dry pan for a few minutes until they smell toasted and have taken on a little colour. Use a pestle and mortar or similar to coarsely crush the hazelnuts.

Heat 2 tbsp olive oil in the same frying pan. Add the broccoli and sliced onion and a splash of water. Cover and sauté/steam for approx. 5 mins until broccoli cooked al dente. Remove lid and boil off any water left in pan. Season and empty into large bowl.

Thickly slice the potatoes and add to the pan, with a splash more olive oil if needed. Fry for a couple of minutes to reheat. Season well. Add to the bowl.

Add the dressing to the bowl and coat everything using your hands.

To serve – Divide the salad between two warm plates. Sprinkle with the hazelnuts and shave the Parmigiano Reggiano over the two salads. Drizzle with a little more oil and serve with the other half of lemon, cut into two quarters, if more acidity required to taste.

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