Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.
Slice the raw broccoli very thin for this delicious salad. If you can’t find purslane you can substitute mâche.
- 1/2 pound broccoli crowns (about 2 large), sliced very thin
- 2 tablespoons fresh lemon juice
- 1 tablespoon sherry vinegar
- Salt to taste
- 1 garlic clove, puréed
- Freshly ground pepper to taste
- 6 tablespoons extra virgin olive oil
- 1/4 pound purslane, thick stems trimmed, or mâche
- 1 1/2 cups cooked quinoa
- 2 tablespoons finely chopped tarragon
- 1 1/2 cups wild or baby arugula
1. Place the sliced broccoli and all the little bits of florets that remain on your cutting board after you slice it in a large bowl.
2. Whisk together the lemon juice, vinegar, salt, garlic, pepper and olive oil and toss with the broccoli. Let marinate for about 10 minutes while you prepare the remaining ingredients.
3. Add the purslane or mâche, the quinoa and the tarragon to the bowl and toss together.
4. Line plates or a platter with the arugula, top with the salad, and serve.
Yield: Serves 4 to 6
Advance preparation: Broccoli retains its color and flavor much better in the presence of a dressing when it isn’t cooked. This will keep for a day in the refrigerator.
Nutritional information per serving (4 servings): 292 calories; 22 grams fat; 3 grams saturated fat; 2 grams polyunsaturated fat; 15 grams monounsaturated fat; 0 milligrams cholesterol; 21 grams carbohydrates; 4 grams dietary fiber; 39 milligrams sodium (does not include salt to taste); 5 grams protein
Nutritional information per serving (6 servings): 195 calories; 15 grams fat; 2 grams saturated fat; 1 gram polyunsaturated fat; 10 grams monounsaturated fat; 0 milligrams cholesterol; 14 grams carbohydrates; 2 grams dietary fiber; 26 milligrams sodium (does not include salt to taste); 4 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
By MARTHA ROSE SHULMAN