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Could you hide them in here - with some florets? Shaved broccoli parmesan salad

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460 posts
Joined: Dec 17, 2005


Posted to Thread #29360 at 2:25 am on Jan 13, 2017

I haven't tried this yet but it looked good.
Shaved Broccoli Parmesan Salad with Lemon Mustard Dressing

Healthy, unique and season-less, this delicious salad pairs perfectly with sandwiches, wraps and soups. It's also wonderful for parties and potlucks!

Author: Chris Scheuer

Recipe type: Salad

Serves: 6-8

•Ύ cup roughly chopped walnuts
•1 teaspoon extra virgin olive oil
•½ teaspoon kosher salt
•Ύ cup golden raisins
•Ύ cup chopped dates, about 3 ounces
•golden raisins
•3 tablespoons fresh lemon juice
•2 medium cloves garlic
•½ teaspoon salt
•1 pound broccoli crowns
•1 small red onion, peeled
•1 tablespoon Dijon mustard
•2 teaspoons grainy mustard
•½ teaspoon honey
•½ cup extra virgin olive oil
•Ό teaspoon freshly ground black pepper
•3-ounce piece Parmigiano Reggiano

1.Preheat the oven to 350°F. Combine the oil, salt and walnuts on a sheet pan and toss to coat. Bake for 8-12 minutes, or until nuts are pale golden brown and fragrant. Stir nuts to redistribute, halfway through the baking time. Remove from oven, stir and set aside to cool.
2.Combine dates and 2 teaspoons water in a small microwave-safe bowl or cup. Cover with plastic wrap and heat on high power for 40 seconds. Remove from microwave and set aside to cool. Repeat procedure with golden raisins and 2 teaspoons of water. Set aside to cool.
3.Combine lemon juice, garlic and salt in a small bowl. Set aside while preparing the veggies.
4.Thinly slice broccoli florets with a sharp knife or a mandolin and place in a large bowl.
5.Cut onion into small dice and add to bowl along with dates and raisins.
6.For the dressing, add Dijon mustard, grainy mustard and honey to the lemon juice mixture. Stir well with a small fork. Slowly add olive oil continuing to stir till all oil is incorporated. Add black pepper and stir. Pour dressing over the broccoli and stir well.
7.Add the Parmesan and walnuts, reserving a handful of each for garnish. You can serve the salad immediately or refrigerate for several hours. If refrigerated, remove about 15-20 minutes before serving. Garnish with the reserved parmesan and walnuts just before serving.

Recipe by The Cafι Sucre Farine at


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