Jade Broccoli with Pecans

Shirley Sarvis was conducting food-and-wine-pairing seminars in 1982 across the country when she developed this unusual warm salad made with peeled broccoli stalks. She recommends serving it with a Brut Champagne.

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  • Servings: 4

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  • 3 1/2 tablespoons unsalted butter
  • 1/3 cup chopped pecans
  • 2 1/2 cups peeled and shredded broccoli stalks (from 3 pounds broccoli)
  • 1/2 teaspoon salt
  • 4 very thin slices of prosciutto

How to make this recipe

  1. In a small skillet, melt 1/2 tablespoon of the butter over low heat. Add the pecans and sauté until lightly browned, 2 to 3 minutes. Transfer to a plate to cool.

  2. Steam the broccoli until just tender, about 3 minutes. Drain well and toss with the remaining 3 tablespoons of butter and the salt. Mound the broccoli on plates or in bowls and sprinkle the pecans on top. Arrange a slice of prosciutto alongside and serve.

Contributed By Photo © Beatriz Da Costa Published September 1998

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