recipe: raw broccoli & feta salad
Editor’s note: This recipe is from Jules Clancy of Stone Soup.
broccoli & feta salad
Raw broccoli salads are very popular around here. At least once a week or so, some sort of raw broccoli dish turns up for lunch.
If you do prefer your broccoli cooked, however, this salad is just as delicious with steamed broccoli.
1 tablespoon seeded mustard
1 tablespoon rice wine vinegar
1 head broccoli
100g (3.5oz) feta
handful pine nuts
1. Combine mustard, vinegar and 2 tablespoons extra virgin olive oil in a medium bowl. Taste. Season.
2. Finely slice the broccoli stems and chop the florettes into tiny bight sized trees. Toss in the dressing.
3. Crumble feta and sprinkle over the salad with the pinenuts.
Will keep in the fridge for a week or so. Actually one of those rare salads that will keep pretty well for a few days. So a good make-ahead salad.
variations for fun
carnivore – replace the feta with a few handfuls of fried crispy bacon.
vegan – replace the feta with an avocado, flesh scooped into chunks.
nut-free – replace the pine nuts with sesame seeds or finely diced red capsicum (bell pepper) or red onion.
herby – serve sprinkled with fresh herbs such as coriander (cilantro), parsley, mint or basil.
more substantial – increase the amount of feta and/or toss in a drained can of chickpeas or white beans.
problem solving guide
too dry – splash in some more oil and vinegar.
can’t find rice wine vinegar? – replace with lemon juice, white wine vinegar or sherry vinegar.
too bland – season with a little more salt.
difficult to eat – it’s important to chop the broccoli finely as large chunks of broccoli can be tough on the jaws.
Great as a super quick lunch or dinner on its own. Also great for picnics. Also works as a side salad to roast or BBQ chicken or pork.