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.
adapted from The Sprouted Kitchen by Sara Forte
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