ROCK OUT WITH YOUR BROC OUT
Nothing says early fall like fresh local broccoli. I love pairing the cruciferous vegetable with something sweet, tangy, and salty. It really makes for the most well rounded, flavorful dish. Here's my recipe for an out of this world salad featuring broccoli as the star ingredient.
- head of broccoli
- 1 cup of seedless grapes
- 1/4 cup of pecans, chopped
- 1/4 cup of parsley, chopped
- 1/4 cup of grated parmesan or pecorino
- 1/4 cup of olive oil
- 1/4 cup of white wine vinegar
- 2 tbs of honey
- 1 tbs of dijon mustard
Preheat oven to 425. Chop the head of broccoli into florets. Place broccoli on sheet pan with olive oil, salt and pepper, and roast for 25 mins.
Meanwhile, whisk together the dressing ingredients.
When the broccoli is done, assemble with the remaining ingredients and enjoy!