Broccoli & Brussel Sprouts Salad
I made this salad and loved it! But I made a sizable amount and we couldn’t get through it all, so as I sat down to leftovers, I started thinking about all the other things you could add to this (roasted chick peas, almond slivers, even more pomegranate) to make a good thing even better.
So today, let’s start with the base, and then we can start getting creative.
The key here is that this is a half cooked/ half raw salad, which is nice since 100% raw makes it too much like a slaw, but cooking the whole thing is too mushy. So the key is to do a little of both – always both!
I’d suggest cutting the broccoli florets super small so they have the right bite. I fear I became a little too precise about it – no need to go to my extremes, but it was a rainy Saturday and the kids were all doing their things.
1 head of broccoli, super small florets
10 large brussel sprouts, shaved
4 tbsp Red Wine Vinaigrette
1 tbsp olive oil
1 tbsp parmesan cheese, shaved
2 spring onions
Seeds from 1 pomegranate
For the brussel sprouts, a Breville Sous Chef (enter to win!) on the thinnest setting, makes this the work of a second.
Combine the broccoli and sprouts in a bowl and toss with 4 tbsp of Red Wine Vinaigrette (apple cider or champagne will do also). Cover with Bees Wrap and place in the fridge for an hour.
Next, heat 2 tbsp oil in a cast iron pan. Add pine nuts and let toast slightly. Add broccoli florets and toss for a minute before adding sprouts which will cook more quickly. Let them soften without cooking thoroughly and return to the bowl
Add parmesan cheese while veggies are still hot and toss.
Add raw ingredients. Add two spring onions and the seeds from one pomegranate.
Add dressing to taste, serve as is, or chilled. It really gets better with time.