This refreshing broccoli salad has a tart chopped apple and toasted sunflower seeds to give it extra crunch. It’s coated with a light honey/mustard dressing that you whisk together right in the serving bowl, thus saving yourself another utensil to have to wash. Yay.
The recipe, which I found in the Washington Post, intrigued me because it called for slicing the broccoli stems into julienne pieces with a mandoline slicer. I’ve had such a device in my cupboard for at least 20 years but have rarely used it.
It was clearly time to drag it out and give it a go, and what a revelation! Lo and behold, the broccoli stems were magically transformed into thin, perfectly shaped julienne slices by just running them across the blades. I was thoroughly entertained as well, watching the part of a vegetable I usually toss away become, well, relevant. If you don’t have a mandolin slicer, fear not. You can use broccoli slaw from the supermarket instead.
The original recipe called for two bunches of broccoli, which was way too much for two of us, so I halved everything but the apple. (You can never have too much apple.) A half-recipe nicely serves 4 people.
BTW, I just peered at the leftovers in the fridge and the dressing has kept the apples from turning brown, so guess what I’m having for lunch today?
1 bunch broccoli with stems
1 1/2 T. Dijon mustard
1 T. honey
1 T. olive oil
1 T. red wine vinegar
Salt and pepper to taste
1/4 cup unsalted sunflower seeds, toasted*
1 apple, such as a Fuji or Honeycrisp, cut into small chunks
2 T. finely chopped flat-leaf parsley
Cut the stems off the broccoli and set them aside. Cut the florets into bite-sized pieces. Steam the florets in a steamer basket for about 1 minute, just until they lose their raw flavor. Drain them in a colander and allow them to cool.
Cut the broccoli stems into julienne or matchstick pieces. Whisk the Dijon mustard, honey, olive oil and red wine vinegar in a large serving bowl & add a pinch or two of salt and pepper. Add the julienned broccoli stems, florets, chopped apple and parsley and toss. Cover and refrigerate until serving time, adding the sunflower seeds and tossing again.
*To toast sunflower seeds, heat them in a nonstick skillet for about 5 to 8 minutes, shaking the pan often, until they are fragrant and beginning to turn brown.