Food & Wine


1
5
What's This?
Serving size 4
Total Time

Ingredients

⅓ cup pine nut½ tsp fine sea salt½ cup plain yogurt2 Tbsp Dijon mustard1 Tbsp honey1 very fresh head of broccoli (12 ounces)—cut into large florets, stem peeled and reserved1 cup seedless green grapes, halved½ cup golden raisin2 oz small watercress sprigs or pea shoots

Directions

  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.

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Recipe Credit: David Frenkiel and Luise Vindahl
Image Credit: Fredrika
Stjärne
 

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Tags: Salad, Lunch, Side Dish, Healthy, High Fiber, Vegetarian, Broccoli, Fruit, Quick, 30 Minute, Easy

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