- 2 tablespoons Almond slivers
- 400 grams Broccoli
- Salt and freshly ground pepper
- 1 bunch Arugula
- 4 Tomatoes
- 1 bunch Scallions
- 2 tablespoons White vinegar
- 1 pinch Sugar
- 2 tablespoons Olive oil
- 2 tablespoons Nut oil
Toast almond slivers in a dry frying pan.
Rinse the broccoli and divide into florets. Cook in boiling salted water for 2 minutes until al dente, pour into a colander and rinse with cold water. Drain.
Rinse and spin dry arugula, and chop as desired. Rinse and slice tomatoes. Distribute the broccoli, arugula and tomato on plates. Sprinkle with almond slivers.
Rinse and finely chop scallions. Mix together vinegar, salt, pepper, sugar and both types of oil. Stir in the scallions. Pour over the salad.