Crispy Fried Broccoli Salad
Crispy beer-battered broccoli paired with a refreshing arugula and red onion salad, dressed in a light olive oil and red wine vinegar dressing – a delightful combination of flavors and textures that will elevate any mealtime.
— Constant Cookbook
Ingredients
- 200 ml flour
- 500 ml beer
- 250 g broccoli florets
- 150 g arugula
- Half a red onion
- 2 tbsp olive oil
- 2 tsp red wine vinegar
- Vegetable oil for frying
- Salt and pepper
Instructions
- Mix the the flour and the beer with a fork.
- Season. Stir well.
- Slice the broccoli florets.
- Rinse and dry arugula.
- Peel and slice the onion in half rings.
- Mix the arugula and the slides onion.
- Whisp the olive oil and the vinegar.
- Season and whisp again.
- Heat oil in a skillet.
- Dip the broccoli florets into the beer batter and fry in the skillet.
- Whisp again the olive oil with the vinegar.
- Add the dressing to the arugula and the onion and stir.
- Put the salad on plates and top with 2-3 fried broccoli florets.
Yield
Serves 6
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