wendy’s broccoli salad

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.

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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