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Broccoli Warm Salad with Onions, Chestnuts and Blue Cheese
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| Warm Purple Sprouting Broccoli Salad w/ Roasted Onions, Chestnuts and Blue Cheese serves one largish bunch purple sprouting broccoli (however much you’re hungry for!), trimmed and rinsed | |
| 1 small | onion of 1/2 a medium one, sliced thinly |
| olive oil | |
| 4-5 | cooked chestnuts, chopped roughly |
| 40g | Dolcelatte, Camboloza or other sweet and mild blue-veined cheese |
| 2 Tbs. | crème fraîche |
| salt and pepper | |
1. Preheat the oven to 200°C/400°F. Toss the onions with a little olive oil, salt and pepper in an oven-proof dish. Roast until softened and turning brown, about 20 minutes.
2. Lightly steam broccoli for about 3 minutes and rinse quickly in cold water. This is both to stop the cooking process and rinse them of the purple-blue colour they give off when cooked- you don’t want your blue cheese sauce to be, well, blue!
3. Heat a medium frying pan or saucepan over med-high heat and add the chestnuts. Shake them around for about a minute, until heated through. Add the cheese and crème fraîche, and heath through until the cheese has melted and a thick sauce is formed.
4. Add the onions and broccoli and toss quickly to coat. Season with salt and pepper, and serve immediately.
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