Broccoli and broccoli stem salad
Discover the delightful combination of fresh broccoli and crunchy stem in this vibrant and nutritious salad. Perfect for a flavorful and healthy meal!
Ingredients:
- 4 small heads broccoli with stems
- 3 tablespoons extra-virgin olive oil, plus additional for drizzling
- Kosher salt and freshly ground black pepper
- 1/4 cup Dijon mustard
- 1/4 cup extra-virgin olive oil
- 2 tablespoons creamed horseradish
- 1 tablespoon lemon zest plus 2 tablespoons lemon juice
- 2 pinches sugar or a dash of honey
- 10 to 12 fresh whole tarragon leaves
- 1 heaping cup baby arugula leaves
Instructions:
- To prepare the broccoli: Preheat the oven to 190 °C. Cover 2 baking sheets with parchment paper.
- Slice the florets into small, uniformly sized pieces. Remove the tough ends of the stems and peel them similar to carrots. Cut the peeled stems into rounds about 1/2-inch thick. You should have approximately 8 to 9 cups of loosely packed broccoli. Place the stems and florets in a single layer on the baking sheets, keeping all stems on one sheet. Coat with olive oil and season with salt and pepper. Roast until the broccoli florets and stems are soft and slightly browned, for about 15 to 20 minutes.
- For the dressing: Combine the mustard, oil, horseradish, lemon zest, and juice, along with a bit of sugar or honey in a large bowl. If the dressing is too thick, dilute it with a splash of water. Stir in the tarragon.
- To assemble: Coat the broccoli stems evenly with the dressing. Sprinkle with an additional pinch of sugar. Add the florets and gently mix to coat. Cut the arugula into bite-sized pieces directly into the bowl using scissors, drizzle with a bit more oil, and toss gently once more.
Summary:
- Calories: 1539 kcal
- Fat: 104 g
- Protein: 56 g
- Carbs: 136 g
- Potassium: 6155 mg
- Magnesium: 447 mg