This super healthy broccoli salad is topped with a tangy yogurt-based dressing. Slideshows:  Broccoli Recipes 

Luise Vindahl
David Frenkiel
October 2013

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Credit: © Fredrika Stjärne

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, in a small bowl, combine the yogurt with the mustard and honey.

  • 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.

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