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.
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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