Broccoli Salad

On my way back from the French racetrack weekend I stopped at a Supermarket at the border before I crossed over to Germany.

A little French grocery haul was the nice cherry on top to the weekend. I did not buy much, because I only had a 20 liter icebox with me and about a 3 hours drive in hot weather.

But sausages, cheeses, curd and other perishable goodies filled up the box very fast.

On the non perisable side were veggies and strawberries and coffee and baked goods. I love these food hauls.

I bought a head of broccoli and some tomatoes. A salad sounded great, especially made with French thick creme fraiche and organic eggs I bought there too.

Recipe for 2:

400 g broccoli florets

200 g tomatoes

2 hard boiled eggs

150 g creme fraiche

1 medium pickled gherkin

A bunch of fresh herbs

1 garlic clove

1/2 lemon juiced

1 tbsp gherkin brine

Salt and pepper

Cook the broccoli, but keep it on the more al dente side. Keep some of the cooking water for the sauce.

Chop eggs, tomatoes, herbs, garlic and gherkin.

Mix gherkin brine, lemon juice, creme fraiche and broccoli water to a smooth sauce. Add salt and pepper to taste.

In a bowl bring everything together.