Fresh Broccoli Salad with Almonds & Shaved Parmesan
Serve with roast chicken, pasta, smoked salmon or just enjoy as is.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 5 mins
600 g broccoli
450 g cauliflower
100 g Parmesan shavings
100 g whole almonds, lightly toasted and roughly crushed
80 g flaked almonds, lightly toasted
100 ml freshly squeezed lemon juice
2 tsp (10 ml) almond oil
1 Tbsp (15 ml) grated parmesan
¼ C 60 ml mayonnaise
4 tsp (20 ml) grape seed oil
3 – 4 fresh mint leaves
a few sprigs fresh parsley leaves
2 tsp (10 ml) honey
Cut florets from the broccoli and cauliflower keeping them all the same size.
Shave the hearts (stems) of the broccoli and cauliflower paper thin using a mandolin or vegetable peeler.
Blanch the florets in rapidly boiling water for 30 seconds, then shock in iced water until cold.
Blanch the shaved hearts (stems) in rapidly boiling water for 30 seconds then shock in iced water until cold.
Place the florets and shaved hearts on kitchen towel to drain the excess liquid. Set aside.
Place all of the ingredients for the dressing in a food processor and blend until smooth. Season to taste and set aside.
Place the broccoli and cauliflower into a large mixing bowl.
Add 50 g of the Parmesan shavings and all of the whole almonds.
Add all the dressing, or as much as desired, and toss until all of the ingredients are coated with dressing.
Garnish with the remaining Parmesan shavings and the flaked almonds.