Crunchy broccoli salad with pine nuts and crispy chorizo

Did you know that barely cooked broccoli is delicious in a salad? A colorful, vitamin-packed, and delicious little salad, perfect for winter!

For about two people:

• Steam the broccoli very lightly. It should still be very crisp! Ideal with the 100% healthy and ecological Risoli Steam Grill (made in Italy!) HERE .
  
• Then cut the broccoli very small. I used this great Spanish knife , made in Albacete, a Spanish region famous for its blades. Cut on a beautiful board lovingly made by Guillaume , I assure you that the broccoli is even better!!
• We season with a very good olive oil, a little salt (with herbs it's even better), pepper, pine nuts and I also added the zest of an organic lemon.
• Finally, add small chorizo ​​chips previously baked in the oven at 200° for 5-10 minutes depending on the desired crispiness!

Enjoy without feeling guilty!