Built on a framework of raw and nearly raw broccoli, this salad has a surprising amount of flavor and an ideal amount of crunch. It's equally at home at the dinner table or on a picnic table.
If you don't have a tool to julienne the stems and don't want to do it by hand, well-stocked markets sell broccoli slaw, which is the stems already shredded for you.
Make Ahead: The salad needs to be refrigerated for at least 30 minutes before serving.
Servings: 4 - 6
- 2 bunches broccoli with stems (about 1 pound total)
- 3 tablespoons Dijon-style mustard
- 2 tablespoons honey
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Coarse salt (preferably Himalayan pink salt)
- Freshly ground black pepper
- 1/2 cup unsalted sunflower seeds, toasted (see NOTE)
- 1 apple, such as Gala, Fuji or Honeycrisp, cored and cut into small dice
- 1/4 cup finely chopped flat-leaf parsley
Cut the stems from the broccoli and reserve them. Cut the florets into bite-size pieces. Bring an inch of water to a boil in a large, lidded pot and steam the florets in a steamer insert for about 1 minute, just long enough to take off the raw edge. Transfer the florets to a colander and let them cool. Meanwhile, use a julienne peeler, mandoline or V-slicer to cut the broccoli stems into matchstick-size pieces (julienne).
Whisk together the mustard, honey, olive oil and vinegar in a large mixing bowl. Season with a pinch or two of salt and a generous amount of pepper. Add the broccoli florets, broccoli stems, sunflower seeds, apple and parsley to the bowl, and toss to coat.
Cover the bowl loosely and refrigerate it for at least 30 minutes or until chilled. Serve cold.
NOTE: Toast the sunflower seeds in a small, dry skillet over medium heat for 5 to 8 minutes, until fragrant and lightly browned, stirring or shaking the skillet often to prevent burning. Cool completely.
Adapted from "The Sprouted Kitchen" by Sara Forte (Ten Speed Press, 2012).
Tested by Kendra Nichols.
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