Basics and sides

Insalata di broccoli

Have you ever considered the spelling of ‘broccoli’ and realised that is simply has to be Italian? Broccoli is solidly Italian, and was cultivated by the Romans some 2,000+ years ago when its name was derived to the latin ‘brachium,’ to mean ‘arm’ or ‘branch.’ It took until the 1700s for broccoli to be grown outside of the Eastern Mediterranean, and even later for it to cross the pond to the United States.

This simple, but tasty salad celebrates broccoli and carrots in a way most people would deem improbable. There are but two main ingredients, and one of them is the broccoli.

Insalata di broccoli

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By Ursula Ferrigno Serves: 4
Cooking Time: 10 mins


  • 500g broccoli, broken into florets
  • 3 carrots, peeled and grated
  • Juice of 1 lemon
  • 0.5 tsp chilli flakes
  • Sea salt and freshly ground black pepper



Cook the broccoli in boiling water for 7 mins, Drain and run under a cold tap to refresh.


Mix all else together and season.

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