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Monday, April 8, 2013

Marinated raw broccoli salad



Last night I had a really stange dream that involved hanging out with the Rancics.

???

For the entire dream, that believe it or not was interrupted by my son's crying and resumed after a visit to his room, I acted like a starstruck idiot and humiliated myself in front of husband and wife (no sign of baby Duke) acting like an overeager lab pup. They kept rolling their eyes with smug looks on their faces while I desperately tried, and greatly failed, to convince them I was totally cool and not at all impressed by fame. 

???

Something is telling me that the amount of food and alcoholic beverages consumed over a week-end filled with engagements is taking its toll. Although I will admit that the dream was probably triggered by one of Giuliana's retweets.

So whether you are spending your nights partying with the Kardashians or having coffee with the housewives of NY or OC, it is time to start making this salad.

Although I strongly suggest you make this in any case.

 





This salad has a lot of things going for it: it is packed with flavor and crunch; eating broccoli raw boosts its anti cancer properties; it is low in calories; you can pretty much use any combination of ingredients you like; it is vegetarian and vegan.

Use raisins or dried cherries instead of cranberries or skip the dried fruit altogether if you are not partial to it. Throw in some toasted pine nuts for added crunch and melt a few anchovy filets into the olive oil for that extra umami. Sprinkle over some bonito flakes, some grated parmigiano cheese or chili flakes. Perhaps add a tablespoon of light miso paste and substitute the balsamic vinegar with rice vinegar? Whatever way you decide to make this, just do it. Kardashians or not.
 
 
 
Oh, before you read the recipe, just wanted to inform you that Nuts about Food has moved to a new Facebook page, so if you are a follower or have liked my page, please move over with me. I am in the process of moving over my content as I write.


Adapted from Ben and Birdy
Ingredients
2 medium-sized heads of broccoli
1/3 -1/2 cup olive oil
2 or more cloves garlic, minced
3 tbsp balsamic vinegar (or 4 tbsp other vinegar)
2 tbsp sesame seeds, toasted
1/2 cup dried cranberries
salt
pepper
soy sauce
Cut the heads in to bite-sized florets, peel the outer, more fibrous layer of the stalk and cut that into small pieces too. Rinse and put into a large bowl.
In a medium-sized pan, heat the olive oil and cook the minced garlic until it is about to start browning. Add the balsamic vinegar and let bubble on a high flame for a few minutes. Sprinkle in some salt and pepper.  
Pour the hot mixture over the raw broccoli and mix well. Adjust for pepper and salt and add a dash of soy sauce.
Toast the sesame seeds, sprinkle them over the broccoli, add the cranberries and toss the salad.
Let marinate for at least an hour before serving.

7 comments:

  1. Interesting post! Like the salad I have never done one like this so it is inspiring. Broccoli and cranberries, pretty contrast of colors too.

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  2. I've been eating raw broccoli as part of a tofu lunch bowl recently - it lasts much better than lettucy things if I take it into work and is brilliant at soaking up all those tasty flavours. This salad looks lovely.

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  3. I'm crazy about broccoli so I'm definitely going to give this a try! I love eating raw food but it needs to be palatable, which this definitely looks! :)

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  4. I completely understand- I have had extended dreams where I discuss with Kate Hudson the perils of pregnancy weight gain and woken up to check my phone, to see if we're actually friends.

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  5. This salad is right up my alley - especially since I've eaten enough kale to last a lifetime already. Good to be back online a bit- I've missed you!

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    1. Good to have you back! Loving the pics of that smiley little babe!

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