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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.