Active time: 30 min Start to finish: 30 min

　　

Ingredients

Makes 4 servings

　　1 large egg

　　1 1/2 lb broccoli, heads cut into 2-inch-long florets (about 1 inch wide) and stems peeled and cut crosswise into 1/4-inch slices

　　1 1/2 tablespoons Sherry vinegar

　　2 teaspoons Dijon mustard

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1 garlic clove, smashed

　　1/2 cup olive oil

　　3 slices rye or firm white sandwich bread, crusts removed and bread cut into 1/2-inch cubes

　　

Step 1

Cover egg with cold water by 1 inch in a 1- to 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer egg with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes.

　　

Step 2

While egg is cooking, steam broccoli in a steamer set over boiling water, covered, until just tender, 2 to 4 minutes, then transfer to a large bowl.

　　

Step 3

Whisk together vinegar, mustard, salt, and pepper in a small bowl.

　　

Step 4

Cook garlic in oil in a 10-inch heavy skillet over moderate heat until golden, 1 to 2 minutes, then discard garlic, reserving oil. Add bread to oil and cook, turning, until golden. Transfer croutons with a slotted spoon to paper towels to drain, reserving oil. Peel egg and force through a medium-mesh sieve using back of a spoon, then add to broccoli.

　　

Step 5

Add 3 tablespoons hot oil to vinegar mixture, whisking until emulsified, then add to broccoli along with croutons and toss to combine.