Broccoli, Apple and Pecan Salad

Today's recipe is an easy-to-make salad that's attractive, refreshing, and a great way to use one of early spring's most nutritious vegetables - broccoli.

I like to steam or blanch my broccoli for a minute to lock in that bright green color.  It also keeps a little better in the fridge when blanched.  But you can skip this step if you prefer.

Broccoli, Apple and Pecan Salad is dressed with a lemony vinaigrette dressing.  I like to use preserved lemons for this dressing.  But if you don't have preserved lemons, you can use Eureka or Meyer lemons and grate a little peel onto the salad with a microplane grate (or not).  You can even use orange, if you prefer.



For about 4 side dish servings:

1/2 lb. broccoli
1 large Pink Lady or Fuji apple
1/4 C chopped toasted pecans
Lemon Vinaigrette Dressing (see below)
Salt and pepper to taste

1.  To blanch the broccoli:  Prepare a large bowl of ice water and set it aside in the sink.  Trim the bottom end and tough outer skin on the stem of the broccoli.  Cut into medium to large florets.  Place florets in the basket of a steamer with water on the bottom.  Cover.  Bring to a boil and steam for a minute or so, until florets are bright green but the broccoli still has its crunch.  Remove from heat.  Drain, then put broccoli florets into the ice water bath to stop the cooking and set the bright green color.  When cooled, drain the broccoli well and chop into small pieces.

2.  Cut the apple in quarters lengthwise.  Remove the core.  Cut each quarter into thirds or quarters lengthwise, then cut crosswise into small pieces.

3.  Place chopped broccoli and chopped apple in a large bowl.  Add the pecans.  Toss with Lemon Vinaigrette Dressing.  Season with salt and pepper to taste.  Serve or chill in the fridge until ready to serve.  Will keep in fridge for 2-3 days.

Lemon Vinaigrette Dressing

1 t finely minced preserved lemon peel
2-3 T olive oil
2 T apple cider vinegar
1 t agave syrup, simple syrup or 1/2 t honey

Mix all ingredients together until well-blended.  Use half or more of this recipe to dress the salad.  If you don't have preserved lemons, use 1 t fresh squeezed lemon juice and grate a little lemon peel over the salad before tossing.

I like to use a lot of freshly grated black pepper in this salad.

Today's bounty included:

From County Line Harvest South:  Baby red beets, radishes, purple scallions, purple curly kale, and mixed mustard greens;

From Jimenez Family Farm:  Broccoli, white turnips, Chantenay carrots, space spinach, cilantro, cabbage, onions, potatoes, and Tuscan kale; and

From K and K Ranch;  Navel oranges and Murcott honey tangerines.

Enjoy!

Shelley