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Rejuvenating Winter Broccoli Salad
Ingredients
- 3 heads broccoli, roughly chopped
- ½ bunch Tuscan kale, stemmed and roughly chopped
- 1/3 cup good olive oil
- 1 clove garlic, minced
- 1 inch fresh ginger, grated
- 1-2 tablespoon toasted sesame oil
- 1 tablespoon chile oil
- zest and juice of 1 lemon
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon Kosher salt
- 1 pinch crushed red pepper flakes, optional
- 3 large carrots, peeled and shaved into ribbons
- 2 bell peppers, thinly sliced
- ¼ cup each fresh cilantro and basil, chopped
- arils from 1 pomegranate (about ½ c.)
- 1 blood orange or grapefruit, supremes
- 1 avocado, sliced
- 2 tablespoons toasted sesame seeds
Instructions
- In a large bowl, toss together the broccoli and kale.
- In a medium skillet, combine the olive oil, garlic, and ginger over medium heat. Simmer 5 minutes or until the garlic is fragrant. Remove from the heat and add the sesame oil, chile oil, lemon juice and zest, soy sauce, honey, salt, and a large pinch of red pepper flakes, if using.
- Pour the warm dressing over the broccoli and kale, massaging it into the greens. Add the carrots, bell peppers, cilantro, basil, and pomegranate arils, and toss to combine. Taste and season with salt.
- If possible, let the salad sit 3 minutes or up to overnight in the refrigerator to allow the salad to marinate.
- Just before serving, add the orange and avocado. Sprinkle with the toasted sesame seed.
Notes
- By Half Baked Harvest
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/