I prepared this salad for myself. In my house my husband likes the salad but the traditional ones, and it is not that this is a novelty, but he did not want to take it, for my toddita !! how rich I am, from time to time my body asks me for dishes like that, and like the vegetables I like them all, and I never put anything to wear that I take them as richly without protesting hehehe ..
  • 1/2 kg of brecol
  • 1 clove of crushed garlic
  • 50 g of chopped nuts
  • Feta cheese or fresh to taste
  • 1 tablespoon raisins
  • A few leaves of coriander
  • Pepper
  • Salt
  • Vinegar
  • Olive oil
Cut the breccia into twigs. Wash it well under the tap. Put it in a pan with water and cook it for about 5 minutes. Remove from heat drain and let cool.
Put the raisins soak in a cup with warm water, about 10 minutes until tender.
Prepare the vinaigrette. Put the crushed garlic in a bowl, salt, pepper, vinegar and 2 tablespoons of oil. Beat with some manual rods until emulsified.
In a pan toast the nuts a little. Put the breccia on a plate, divide the raisins, part the cheese into pieces and place it on top of the breccia, add the nuts. Align with the vinaigrette. Spread the cilantro over.