wendy’s broccoli salad

November 29, 2013 • Nancy Wolfson-Moche

This morning’s breakfast consisted of leftovers from yesterday’s Thanksgiving dinner.  My sister Wendy made this crunchy, seasonal salad that was just as delicious the day after.

IMG_8844

serves 5

adapted from The Sprouted Kitchen by Sara Forte

INgredients

2 bunches broccoli with stems

3 Tablespoons Dijon mustard

1 Tablespoon honey

2 Tablespoons EVOO (Extra Virgin Olive Oil)

2 Tablespoons red wine vinegar

Himalayan pink sea salt to taste (several pinches)

Freshly ground black pepper

½ cup unsalted sunflower seeds, dry-roasted

1 apple, cored and diced into small pieces

¼ cup finely chopped Italian (flat leaf) parsley

Process Separate the stems from the broccoli flowers; remove tough outer layer on the stems; wash them all and set aside.  Cut the florets into bite-sized pieces and place in a steamer basket. Pour an inch of water into a large pot; place the lid on top and bring water to a boil.  Put the steamer basket into the pot and steam the broccoli florets for about one minute, just long enough to soften them slightly.  Transfer the florets to a colander and allow to cool.  Cut the broccoli stems into matchsticks and set aside. Make the dressing:  in a large mixing bowl, whisk together the mustard, honey, olive oil and vinegar. Season with a pinch or more of sea salt and some pepper.  Add the broccoli florets, stems, sunflower seeds, apple and parsley; toss together and coat with the dressing. Cover the bowl and refrigerate for at least 30 minutes (you can also refrigerate overnight).  Serve.

©Nancy Wolfson-Moche 2013

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).