For ➍2 thick broccoli stalks (500 g)
1 ripe tomato, peeled, seeded & chopped
½ small garlic clove
¼ ts coarse salt
1 ts fresh lemon juice
½ tbs red wine vinegar
1 tbs olive oil
1½ tbs Parmigiano, freshly grated
black pepper
Peel broccoli stalks and cut them into thin julienne strips.
Mash garlic with the salt. Beat in lemon juice, vinegar and oil.
Pour dressing over broccoli. Add Parmigiano and black pepper. Toss well.
Chill at least 1 h before serving.
