Broccoli salad with arugula

Ingredients

• 2 tbsp almond sticks
• 400 g Broccoli
• salt, freshly ground pepper
• 1 bundle arugula
• 4 tomatoes
• 1 bundle scallions
• 2 tbsp white wine vinegar
• a pinch sugar
• 2 tbsp olive oil
• 2 tbsp nut oil

Instructions

1. 1.

   Toast the almond sticks in a dry skillet until golden.

2. 2.

   Rinse and cut the broccoli into florets; blanch in salted water for 2 minutes, then cool under cold running water and drain well.

3. 3.

   Wash and dry the arugula, tear if desired. Slice tomatoes into rounds. Arrange broccoli, arugula, and tomato slices on plates and sprinkle with toasted almond sticks.

4. 4.

   Finely chop scallions. Whisk vinegar, salt, pepper, sugar, olive oil, and nut oil together; fold in scallions. Drizzle over the salad.