Broccoli Carpaccio with Grapes and Watercress

This super healthy broccoli salad is topped with a tangy yogurt-based dressing.

Slideshows: Broccoli Recipes

  • Total Time:
  • Servings: 4
KEY: Fall, Spring, Mother's Day, Salads, Healthy, Staff Favorites, Vegetarian, Dinner, Lunch

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Ingredients

  • 1/3 cup pine nuts
  • 1/2 teaspoon fine sea salt
  • 1/2 cup plain yogurt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 very fresh head of broccoli (12 ounces)—cut into large florets, stem peeled and reserved
  • 1 cup seedless green grapes, halved
  • 1/2 cup golden raisins
  • 2 ounces small watercress sprigs or pea shoots

How to make this recipe

  1. In a small skillet, sprinkle the pine nuts with the sea salt and toast over moderately low heat, shaking the skillet occasionally, until golden, 7 to 8 minutes.
  2. Meanwhile, in a small bowl, combine the yogurt with the mustard and honey.
  3. Using a sharp knife or the slicing blade in a food processor, very thinly slice the broccoli florets and stem. Arrange the broccoli in a single layer on 4 plates. Top with the grapes, raisins and watercress and drizzle with the dressing. Garnish the carpaccio with the pine nuts and serve.

Suggested Pairing

Pair with lively, fruit-forward northern Italian white wine.

Contributed By Photo © Fredrika Stjarne Published October 2013

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460567 recipes/broccoli-carpaccio-grapes-and-watercress 2013-12-06 Luise Vindahl, David Frenkiel fall|spring|mothers-day|salads|4|healthy|staff-favorite|vegetarian|weeknight-dinner|lunch october-2013 recipes,broccoli-carpaccio-grapes-and-watercress 460567
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