blanched broccoli and radishes

March 24, 2014 • Nancy Wolfson-Moche

It was a rainy Florida morning; I made this colorful, cleansing blanched salad. When it is blanched, the slightly bitter radish becomes almost sweet.  IMG_4682 serves 2 INgredients 1 head broccoli ¼ watermelon radish ½  lemon pinch sea salt Process  Wash the broccoli well.  Remove the bottoms and peel any tough outer layers of skin. IMG_4660 Slice the broccoli stalks into paper-thin discs. Then cut the flowers into small bite-size pieces. IMG_4662 Set aside. Peel the watermelon radish and cut it into thin half-moon shapes. Cut the half moons into geometric triangles IMG_4676 and set aside. Fill a medium sized skillet with water. Add a pinch of sea salt; bring to a boil.  Add the radish to the boiling water. When it rises to the top (about 20 seconds), remove with a slotted spoon. Return the water to a boil; add the broccoli. When it deepens in color and floats, remove with a slotted spoon or wire mesh skimmer. Slice the lemon into thin rounds. Cut one round in half. Arrange the blanched broccoli and radishes on a plate. IMG_4678   Garnish with a few lemon piecess and enjoy the benefits of a plate of brassicas. ©Nancy Wolfson-Moche 2014

Icing on the Cake: Testimonials

Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)

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