Boil the potatoes until cooked, approx. 15 minutes, then drain.
Make the salsa verde dressing. Make a garlic paste by smashing it with salt with the back of your knife. Add to the picked herbs and the anchovies and chop finely. Put in a bowl and mix with the mustard, lemon juice, olive oil and black pepper.
Set one per side.
Toast the hazelnuts in a dry pan for a few minutes until they smell toasted and have taken on a little colour. Use a pestle and mortar or similar to coarsely crush the hazelnuts.
Heat 2 tbsp olive oil in the same frying pan. Add the broccoli and sliced onion and a splash of water. Cover and sauté/steam for approx. 5 mins until broccoli cooked al dente. Remove lid and boil off any water left in pan.
Season and empty into large bowl.
Thickly slice the potatoes and add to the pan, with a splash more olive oil if needed. Fry for a couple of minutes to reheat. Season well. Add to the bowl.
Add the dressing to the bowl and coat everything using your hands.
To serve – Divide the salad between two warm plates. Sprinkle with the hazelnuts and shave the Parmigiano Reggiano over the two salads.
Drizzle with a little more oil and serve with the other half of lemon, cut into two quarters, if more acidity required to taste.
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