Broccoli Salad with Cranberries and Hazelnuts

The name "vitamin" is very suitable for this salad. An excellent option for spring detox, when the body needs to be supplied with useful microelements, essential fatty acids, and at the same time to get rid of toxins. Cranberries and nuts contain all these usefulness in excess, and broccoli, like a brush, thoroughly but gently cleanses the body.

Ingredients

• 400 g fresh broccoli
• 1 small red sweet onion
• a handful of cranberries
• a handful of roasted hazelnuts
• a few drops of balsamic vinegar
• 1 tsp mustard, better than Dijon
• 1 tbsp. l. lemon juice
• 4 tbsp. l. extra virgin olive oil
• salt, freshly ground black pepper

Directions

1. Boil the salted water in a saucepan. Remove large leaves from broccoli and cut off the stem. Disassemble the broccoli into inflorescences, cut the stem into 2–3 cm pieces.
2. First put the pieces of the stem in boiling water, cook over medium heat for 5-7 minutes, then add the inflorescences. Cook for 3 more minutes. Cool in ice water, drain in a colander and pat dry.
3. In a bowl, combine all the ingredients of the dressing, pour in a thin stream of olive oil last.
4. Coarsely chop the hazelnuts. Cut the onion into very thin rings or half rings. In a bowl, combine broccoli, onion rings, cranberries, and nuts. Pour over the dressing and stir. Serve immediately.