My F&W
quick save (...)
Broccoli Carpaccio with Grapes and Watercress
© Fredrika Stjärne

Broccoli Carpaccio with Grapes and Watercress


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

Slideshows: Broccoli Recipes

  1. 1/3 cup pine nuts
  2. 1/2 teaspoon fine sea salt
  3. 1/2 cup plain yogurt
  4. 2 tablespoons Dijon mustard
  5. 1 tablespoon honey
  6. 1 very fresh head of broccoli (12 ounces)—cut into large florets, stem peeled and reserved
  7. 1 cup seedless green grapes, halved
  8. 1/2 cup golden raisins
  9. 2 ounces small watercress sprigs or pea shoots
  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.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.