Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Ingredients:
1 large bunch purple sprouting broccoli
¼ cup high-quality olive oil
1½ tablespoons balsamic vinegar
½ teaspoon Dijon mustard
2 cloves of garlic, minced
1 lemon
Sea salt and fresh ground pepper
Method:
1. In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccoli stems. If some stems are very thick, cut them in half lengthwise.
2. Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1½ teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm.
Turnip and Pea Shoot Salad with Lemon Vinaigrette
This salad celebrates the fresh flavors of spring with crisp turnips, tender pea shoots, and a zesty lemon vinaigrette.
Ingredients:
3-4 medium-sized turnips, peeled and thinly sliced
2 cups fresh pea shoots
¼ cup thinly sliced red onion
¼ cup crumbled feta cheese
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh parsley leaves
For the Meyer Lemon Vinaigrette:
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and freshly ground black pepper to taste
Method:
1. In a small bowl, whisk together the ingredients for the lemon vinaigrette – olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Set aside.
2. In a large mixing bowl, combine the thinly sliced turnips, fresh pea shoots, sliced red onion, crumbled feta cheese, chopped mint leaves, and chopped parsley.
3. Drizzle the lemon vinaigrette over the salad ingredients in the bowl. Gently toss the salad until all ingredients are evenly coated with the dressing. Taste and adjust seasoning with additional salt and pepper if needed.
Cabbage, Carrot & Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.
Ingredients:
2 cups finely shredded green cabbage
2 cups coarsely grated carrots (or carrots cut into matchsticks)
1 crisp red apple, cored and cut into matchsticks
2 teaspoons finely-snipped fresh chives
Dressing:
¼ cup mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1¼ teaspoons fine sea salt
1 teaspoon poppy seeds
2 tablespoons honey
Method:
1. To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, honey and poppy seeds. Set aside. (Can be prepared up to 1 day ahead.)
2. In a large bowl, toss together the cabbage, carrots and apple. Spoon the dressing over the top and toss to distribute evenly. Transfer to a serving bowl and garnish with the chives.
Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
Ingredients:
1 head radicchio
2 fennel bulbs
1 large apple
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans or hazelnuts, chopped
Sea salt and fresh ground pepper
Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of the dressing over the radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and nuts.
