Since we are using fresh heads of broccoli for this recipe, we need to break them down into small florets.
Florets are the flowery part of the head. We don’t want to use the trunk or large branches here, so remove any leaves or thick stems.
Cut through the stem below the florets with the tip of a sharp knife.
Slice off florets to break them up if they are too large.
Turn the remaining bunch of florets upside down on your cutting board, and slice down through the middle of the stalk. Pull the two halves apart.
Trim the larger stems off with the tip of your knife. Wash the broccoli tender stems and leave as is. Cut the stems in half also to be used for the salad.
Put the the broccoli in boiling water for about three minutes on medium heat. Drain and let it cool before adding to your salad bowl.
Thoroughly rinse the cucumber in cool water and remove the skin. Lay the cucumber on a cutting board and cut the cucumber in half lengthwise with a sharp knife. Gently scoop out the seeds by gliding the tip of a spoon or a butter knife across the length of the flesh. Be careful to only remove the seeds and not too much of the flesh. Slice the cucumber and add to the salad.
Slice the gherkins and add.
Mix carefully.
Combine the dressing ingredients, mix well, taste and season. If needed, add more ingredients for a tangier taste.