I love blanched broccoli with a simple dip made from equal parts good quality mayo and organic brown mustard. So I took the basic elements, embellished them a bit, and came up with a sweet and crunchy broccoli salad. If you can't find the Meyer lemon, use regular lemon juice and add a bit of honey to the dressing. —WinnieAb
For the salad:
fresh broccoli florets
hazelnuts, toasted in a 350°F oven for 5 minutes
For the dressing:
fresh Meyer lemon juice
mayonnaise, preferably made with olive oil
organic brown mustard
In This Recipe
Bring a large pot of water to a boil. Add a large pinch of salt and the broccoli florets. Cook for about 2 minutes (it can be slightly more, but you don't want the broccoli to be too soft). Drain the broccoli and allow to cool.
Mix the broccoli, hazelnuts and raisins in a large bowl.
In a small bowl, whisk together the lemon juice, the mayonnaise, the olive oil and the mustard. Pour the dressing over the salad and mix well to combine.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.