Put boil egg. Pour cold water and clean.
Broccoli boil in water or on couple of 2-3 minutes. Put on a plate at a distance from each other.
Tomato and egg cut into slices. Put between broccoli alternately.
Dry the nuts in a dry pan. Postpone in the bowl. Again, in a dry pan warm up to a light blush plate brisket/bacon.
Place the brisket in the center. Nuts sprinkle the entire salad, most of leaving in the middle.
Dressing: in a mortar to squeeze the juice of a lemon, with the help of the mill directly into the mortar to grind large-grained sea salt and pepper (I have a mixture of peppers), put the capers, crushed with a pestle to a pulp. Add oil gradually to the filling became like liquid sour cream. Try the salt.Filling intensively pour only broccoli inflorescences, let stand for 10 minutes.