Eating a salad a day is directly related to higher nutrient levels. Hence, we bring to you again, a recipe which will certainly increase the health quotient in you.
Don’t toss those stems! Prepare this amazing Brocolli salad and welcome a whole new bowl of nutrient. Broccoli stems are high in fibre and mildly sweet in flavour. Peeled and thinly sliced, they lend a sweet crunch to this salad. They are high in Vitamin K & C, which protects the body from damaging radicals. To preapre this enticing dish, you will need the following:
3 Tbsp. olive oil
3 cloves garlic, minced (1 Tbsp.)
½ cup low-fat mayonnaise
¼ cup low-fat buttermilk
¼ cup fresh flat-leaf parsley,chopped
1½ Tbsp. fresh chives, minced
1 Tbsp. fresh tarragon, chopped
2 oil-packed anchovy fillets, drained
2 tsp. lemon zest
2 Tbsp. lemon juice
¼ tsp. salt
¼ tsp. ground pepper
2 heads broccoli (about 13/4 lb.), tops cut into small florets, stems peeled and cut into matchsticks
1 carrot, shredded (1/2 cup)
1 Tbsp. unsalted dry-roasted sunflower seeds
Looking for the process?? Continue to know:
1. To prepare dressing: Combine oil and garlic in a small skillet over low heat. Let sizzle for 1 minute, then transfer to a food processor. Add mayonnaise, buttermilk, parsley, chives, tarragon, lemon zest, lemon juice, salt, and pepper; process until smooth.
2. To prepare salad: Bring a large pot of water to a boil. Place a large bowl of ice water beside the stove. Add broccoli florets to the pot; cook just until bright green and tender-crisp, 1 to 2 minutes. Using a slotted spoon, immediately transfer to the ice water. When cool, drain in a colander and pat dry with a clean kitchen towel.
3. Combine the broccoli florets, broccoli stems, and carrot in a large serving bowl. Add the dressing and toss to coat. Sprinkle with sunflower seeds, and dig in.