- Cut the tomato and egg into slices. Place alternately between the broccoli. Dry the nuts in a dry frying pan. Set aside in a bowl. Reheat the brisket/bacon plate in a dry frying pan until lightly browned. Place the brisket in the center. Sprinkle the whole salad with nuts, leave most of it in the middle.
- Dressing: squeeze lemon juice into a mortar, use a mill to grind coarse-grained sea salt and pepper (I have a mixture of peppers) directly in the mortar, put capers crushed with a pestle into a mush. Add the oil gradually so that the filling looks like liquid sour cream. Try the salt.Pour the filling intensively only over the broccoli inflorescences, let stand for 10 minutes.