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    THE NIBBLE’s Gourmet News & Views

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    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Broccoli Salad

Try a different type of salad, like broccoli
and beets. Photo courtesy Love Beets.

 

Think outside the lettuce box to other crisp salads that are fun, nutritious and provide variety. Today, how about a broccoli salad.

It’s very easy to make broccoli salad, with all the ready-to-eat broccoli available at the market. From florets to broccoli slaw, it’s been washed and are ready to go. (Of course, you can purchase an entire head and cut it up yourself). All you need to do is add some favorite ingredients.

Serve broccoli salad at lunch, as a dinner side salad or for healthful snacking. You can use the recipe below, from Love Beets, as a template, or let your creative juices flow.

This recipe serves four. The prep time is just 5 minutes, with an additional 5 minutes cooking time.

 
RECIPE: BROCCOLI, BEET & TOASTED SEED SALAD WITH LEMON DRESSING

Ingredients

  • 8 ounces broccoli, stems cut in half, or broccoli rabe, or other form of fresh broccoli
  • ½ cup mixed seeds (e.g. sunflower, pumpkin, sesame)
  • 1 tablespoon soy sauce
  • 9 ounces plain cooked (vacuum packed) beets, drained and cut into wedges
  • Small bunch fresh chives, snipped
  • Optional: crumbled or sliced blue cheese or goat cheese
  •  
    Ingredients For Dressing

  • 2 tablespoons quality olive oil
  • Juice of ½ of lemon, or to taste
  • Freshly ground black pepper and sea salt, to taste
  • Preparation

    1. MAKE the dressing by whisking together the oil and lemon juice. Season with freshly ground black pepper and sea salt. Set aside.

    2. STEAM or boil the broccoli for 3 to 4 minutes until just tender but with a little bite (we microwave it in a dish with a lid for 2 minutes). While the broccoli is cooking…

    3. TOAST the seeds over medium heat in a small frying pan. Toasting releases the full flavors of the seeds, so don’t skip this step! Add soy sauce and cook over a medium heat, tossing regularly to completely coat, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.

    4. ARRANGE the cooked broccoli and beet wedges on a plate, drizzle the dressing over the beets and broccoli, then sprinkle with the toasted seeds and chives. Add optional cheese. Serve immediately.

      





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