For dressing, I made sesame mayonnaise.
Since I had ripe tomatoes I also added some wedges to make this spring salad.
Ingredients (for two servings):
Broccolini, 8 stalks, only flower ends, quickly blanched in salted boiling water and cooled.
Eggs, two large
Cream, 1-2 tbs
Tomato, one medium, skinned and cut into small wedges.
White sesame seeds, 1 tbs, dry roasted in a frying pan and them ground using a Japanese pestle and mortar or suribachi すり鉢.
Light colored soy sauce, about 1 tsp
I placed the broccolini and wedges of tomato in a bowl. I mixed the eggs and cream and beat well and scrambled with a bit of butter. I made sure the eggs were just cooked and fluffy. I seasoned with salt and added to the bowl. I topped with the dressing.
Freshly roasted and ground sesame really made the difference in the taste of the dressing. Although broccolini does not have the bitterness of nano-hana, it is very close visually. This was a very colorful spring like salad perfect for the warm evening we were having.