Broccoli Salad with Herb-Mustard Dressing, DS XXV, Episode 18
Preparation steps:
Hard-boil the eggs and allow to cool. Divide the broccoli into small florets and boil in salted water for 2-2.5 minutes. Then drain and allow to cool.
Dice the ham and thinly slice the radishes. Toast the sunflower seeds in a dry pan for 2-3 minutes.
Prepare the sauce. Mix Prymat French mustard with pressed garlic. Add Prymat Herbes de Provence, Greek yogurt, and season with Prymat herbal pepper. Mix thoroughly.
Place lettuce, broccoli, ham, and radishes in the bottom of a bowl or deep plate. Top with quartered eggs and halved tomatoes. Add the sauce and sprinkle with chopped chives. Arrange the sprouts on top and sprinkle with toasted sunflower seeds.
