Broccoli salad with ginger-poppy mayonnaise
very easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp For the salad
- 1 (approx. 350 g) Broccoli
- 1 red onion
- 1 TABLESPOON Cider vinegar
- 2 TABLESPOONS Goji berries
- 2 TABLESPOONS Almonds with skin
- 7-10 Tbsp For the ginger and poppy seed mayonnaise
- 1 piece(s) (approx. 2 cm) fresh ginger
- 1 fresh egg yolk (Gr. M)
- 200 ml Sesame oil or macadamia oil (not roasted)
- 1 TEASPOON Cider vinegar
- 1 TEASPOON liquid honey
- 1 TABLESPOON Poppy seed
- 7-10 Tbsp Sea salt
Directions
- 1
For the salad, clean and wash the broccoli, drain well and grate with a square grater. (You can use the whole broccoli or just the florets. Use the stems for soups).
- 2
Peel the onion and cut into fine strips. Put the apple cider vinegar in a small bowl. Let the onion strips steep in vinegar for 15-20 minutes. (Afterwards you could use the vinegar additionally for mayo, if you want it to be a bit more sour, or for other salads). Soak the goji berries in lukewarm water for about 10 minutes.
- 3
Roughly chop the almonds. Lightly drain onion strips and goji berries. Mix together with broccoli and chopped almonds in a bowl.
- 4
For the mayonnaise, peel and finely chop the ginger. Whisk the egg yolks with an egg whisk in a bowl. Add as much sesame or macadamia oil in a very thin stream, stirring constantly, until a thick-creamy mayo is obtained.
- 5
Stir cider vinegar and remaining oil also in a thin stream under the mayo. Stir in honey. Fold in ginger and poppy seeds. Season to taste with salt. Mix the ginger-poppy seed mayo well with the salad. Buckwheat noodles or baked salmon taste really great with it.
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