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Name: Italian Broccoli & Egg Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 Eggs; 300 grams Broccoli Florets; 2 small Leeks About 300g total; springs Fresh Tarragon garnish - Optional; 4 Tbsp lemon juice; 2 Tbsp Olive oil; 2 Tsp Honey; 1 Tbsp Capers drained; 2 Tbsp Tarragon Chopped; Salt and pepper

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INGREDIENTS

4 Eggs
300 grams Broccoli Florets
2 small Leeks ; About 300g total
springs Fresh Tarragon ; garnish - Optional
Dressing
4 Tbsp lemon juice
2 Tbsp Olive oil
2 Tsp Honey
1 Tbsp Capers ; drained
2 Tbsp Tarragon ; Chopped
Salt and pepper

INSTRUCTIONS

1. Boil eggs until hard boiled +- 8min

2. Cut the broccoli into florets and thickly slice stems. Trim, slit and wash the leeks and cut them into thick slices.

3. Cook broccoli for 3 min, add the leeks and cook for a further 2min

4. Make the dressing by mixing together lemon juice, oil, honey, capers and tarragon in a salad bowl. Season to taste with salt and pepper

5. remove the egg shells, when cooled, roughly chop the eggs

6. Add the broccoli and leaks to the dressing. toss together and add the chopped eggs.

7. Garnish with sprigs of tarragon, if likes

NOTES

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Nutrition

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Serving Size: 1 Serving (300g)
Recipe Makes: 4 Servings

Calories: 127
Calories from Fat: 30 (24%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.4g
Cholesterol 4.9mg		2 %
Sodium 245.3mg		8 %
Potassium 542.1mg		14 %
Total Carbohydrate 20g		6 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 16.7g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 127

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