Warm Broccoli Salad With Sherry Vinaigrette

• 1 large egg
• 1 1/2 lbs broccoli, heads cut into 2-inch-long florets (about 1 inch wide)
• 1 1/2 tablespoons sherry wine 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 bread or 3 slices firm white bread, crusts removed and bread cut into 1/2-inch cubes

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.
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.
3. Whisk together vinegar, mustard, salt, and pepper in a small bowl.
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.
5. Add bread to oil and cook, turning, until golden. Transfer croutons with a slotted spoon to paper towels to drain, reserving oil.
6. Peel egg and force through a medium-mesh sieve using back of a spoon, then add to broccoli.
7. Add 3 tablespoons hot oil to vinegar mixture, whisking until emulsified, then add to broccoli along with croutons and toss to combine.

egg, broccoli, sherry wine vinegar, mustard, salt, black pepper, garlic, olive oil, rye bread

Taken from www.food.com/recipe/warm-broccoli-salad-with-sherry-vinaigrette-338746 (may not work)