I am back after quite a long holiday in my standards. Fifteen days is the maximum I have been away from my dog and my home and more importantly my kitchen. It was my brother’s wedding, and a huge part of our family and extended family travelled to Lucknow. What I experienced there in three words is: Joy, Beauty and Warmth. It was just unforgettable.
I could not post this particular salad for some time because I was busy with so many things related to the wedding. This is quite high in proteins because I used both bean sprouts and egg-white in it. But it is also moderately high in iron. The dressing for the salad is kind of atypical, given that I used what I could find on my rack.
- 1 head of broccoli cut into florets
- 100 gm of bean sprouts
- 2 eggs, separated (1 per person)
- 1 tspn tobasco sauce
- 1 tspn of white wine vinegar
- 1 tspn of balsamic vinegar
- Salt and fresh ground pepper
- Extra virgin olive oil
– In a heavy bottom dish, add a teaspoon of olive oil and let it heat up well. Add in the broccoli florets and fry for just about 30 sec. (Make sure your dish is a bit oversized, so that the vegetable can move around freely.)
– Take them out and now add in the sprouts, do the same frying for 30 sec and take them off the heat
– In a bowl whisk the egg-whites with a pinch of salt and pour the mixture into a dry pan. After about 20 sec, the omelet will be done, and you can carefully take it off the heat.
– Roll the omelet and cut into strips. Add them to the vegetables that you kept aside.
– Make the dressing with the tobasco sauce, white wine vinegar and balsamic vinegar. Add a bit of olive oil if necessary.
– Pour over the vegetable-eggwhite mixture, and combine gently. Adjust seasoning, and eat warm.