In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
Q: Prepare the Persillade mixture: Combine the parsley and its stems, pressed garlic, salt, lemon zest and ground pepper on a flat surface, chop and grind the ingredients together. Set aside., Hard boil the eggs in your usual manner, run under cold water a few minutes, then shell and cut in half. Remove the yolks from the whites. Reserve the whites for the salad., Combine the yolks and Persillade mixture in a bowl and crush with a fork creating a coarse paste., Add in the mayonnaise, mustard, olive oil and lemon juice, whisk to incorporate, creating a creamy dressing. Set aside until needed., Prepare the broccoli: wash, shake off excess water, pat dry with paper towel; using a vegetable peeler shave away the outside skin of the thick stalk. Lay it on a cutting board; begin to thinly slice the stalk at a slight diagonal, as you cut the florets will begin to fall off, cut them into bite size pieces., Add the broccoli and rest of the salad ingredients to a bowl., Pour the dressing over the top, toss with a spoon, coating all ingredients evenly., Cover and refrigerate at least 2 hours., Before serving, toss gently and add a few grinds of fresh ground pepper. Garnish with chopped Italian parsley, if desired.
A:
Dressing, fresh Italian parsley, garlic, kosher salt, lemon, Fresh ground pepper, Yolks from, mayonnaise, mustard, olive oil, lemon juice, Salad Ingredients, bite size broccoli, Whites, cherry tomatoes, olives, celery, sweet bell pepper, Italian parsley