June 23, 2013 • Nancy Wolfson-Moche

---

Today I had two vegetable dishes for breakfast. The broccoli slaw was leftover from yesterday (so the dressing seeped in and the flavors became stronger); the salad was fresh.

Serves 6-8

Frisée, Red Lettuce and Endive Salad

INgredients

1 head of frisée, washed well

1 head red lettuce, washed well

2 heads endive, washed well

1/3  cup fresh squeezed lemon juice

¼ cup EVOO (Extra Virgin Olive Oil)

Pinch of fine sea salt

Fresh ground pepper, if desired

Process

Break the frisée and red lettuce into small pieces.

Place each whole head of endive on your cutting board, on its side. Slice into ¾ inch thick rounds.

Mix all three ingredients together.

Pour the olive oil into the lemon juice. Add a pinch of sea salt and freshly ground black pepper (if desired) and whisk it all together.

Pour the dressing over the salad and toss.

Broccoli Seaweed Slaw (BSS)  adapted from Mark Bittman

INgredients

For the slaw:

1 large head broccoli, washed well

1 Tblsp coarse sea salt

½ red onion

¼ cup dried wakame

¼ cup fresh cilantro, washed well

For the dressing:

¼ cup Vegenaise (I prefer grape seed oil vegenaise)

2 Tblspns lemon juice

1 Tblsp soy sauce

1 Tblsp honey or brown rice syrup

Process

Peel the stem of one large head of broccoli; grate the stem and chop the florets finely.

Toss with 1 Tablespoon sea salt and let sit in colander in sink for 15 minutes or more.

In the meantime, snip the wakame into tiny pieces.

Chop the cilantro into small pieces.

Slice the onion into fine half moons.

Rinse, drain and dry the broccoli. Mix with the wakame, red onion and cilantro.

For the dressing, whisk together  ¼ cup Vegenaise, 2 Tablespoons lemon juice, 1 Tablespoon soy sauce and 1 Tablespoon honey or brown rice syrup.

Toss dressing with the broccoli, wakame, red onion and cilantro mixture.

Garnish with a sprig of cilantro.