Warm salad of Purple Sprouting Broccoli, New Potatoes and Parmigiano Reggiano

Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier 18th June 2021
Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier

Warm salad of Purple Sprouting Broccoli, New Potatoes and Parmigiano Reggiano

45 min



  • 400 New potatoes, preferably Charlotte
  • 20g Hazelnuts, blanched
  • 200g Purple sprouting broccoli, trimmed of its thick stalks leaving approx. 130g
  • ½ Red onion, thinly sliced (approx. 75g)
  • 20g Parmigiano Reggiano
  • 2 tbsp Extra virgin olive oil (30ml) plus extra for drizzling
  • Salt and freshly ground pepper to taste

Salsa verde:

  • 20g Flat leaf parsley, leaves picked from the stalks (big handful)
  • 6 Basil leaves (2.5g)
  • 1 Tarragon sprig, leaves picked (1g)
  • 1 Small clove garlic
  • 2 anchovy fillets, from a tin (optional)
  • ½ tsp Dijon mustard
  • ½ Lemon, juiced, the rest kept for garnish
  • 2 tbsp Extra virgin olive oil (30ml)
  • Freshly ground black pepper, to taste


Boil the potatoes until cooked, approx. 15 minutes, then drain.
Make the salsa verde dressing. Make a garlic paste by smashing it with salt with the back of your knife. Add to the picked herbs and the anchovies and chop finely. Put in a bowl and mix with the mustard, lemon juice, olive oil and black pepper.
Set one per side.
Toast the hazelnuts in a dry pan for a few minutes until they smell toasted and have taken on a little colour. Use a pestle and mortar or similar to coarsely crush the hazelnuts.
Heat 2 tbsp olive oil in the same frying pan. Add the broccoli and sliced onion and a splash of water. Cover and sauté/steam for approx. 5 mins until broccoli cooked al dente. Remove lid and boil off any water left in pan.
Season and empty into large bowl.
Thickly slice the potatoes and add to the pan, with a splash more olive oil if needed. Fry for a couple of minutes to reheat. Season well. Add to the bowl.
Add the dressing to the bowl and coat everything using your hands.
To serve – Divide the salad between two warm plates. Sprinkle with the hazelnuts and shave the Parmigiano Reggiano over the two salads.
Drizzle with a little more oil and serve with the other half of lemon, cut into two quarters, if more acidity required to taste.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.