broccoli
storage tip // store washed but dry in a greens bag in the coldest part of your refrigerator. keeps for 5-7 days
SALAD
1/2 cup black lentils, rinsed and soaked overnight
1 head broccoli, cut into florets (4 cups)
1 small red onion or shallot, sliced into rings (2/3 cup)
1/4 cup chopped almonds, toasted
DRESSING
4 tbsp cold-pressed olive oil
1 tbs apple cider vinegar
2 tsp raw honey or agave nectar
2 tsp dijon mustard
To make salad: drain and rinse lentils, then place in medium stockpot with 1 cup water. Bring to boil, reduce heat to medium-low, and simmer 18 minutes. Add broccoli, cover pan. and steam 2 to 3 minutes, or until broccoli and lentils are al dente. Meanwhile to make Honey-Mustard dressing: whisk together all ingredients in bowl until smooth.
Drain off any remaining liquid from broccoli and lentils, and transfer to large bowl. Add dressing, and toss to coat. Season with salt and pepper, if desired. Serve garnished with onion and almonds.
1/2 cup black lentils, rinsed and soaked overnight
1 head broccoli, cut into florets (4 cups)
1 small red onion or shallot, sliced into rings (2/3 cup)
1/4 cup chopped almonds, toasted
DRESSING
4 tbsp cold-pressed olive oil
1 tbs apple cider vinegar
2 tsp raw honey or agave nectar
2 tsp dijon mustard
To make salad: drain and rinse lentils, then place in medium stockpot with 1 cup water. Bring to boil, reduce heat to medium-low, and simmer 18 minutes. Add broccoli, cover pan. and steam 2 to 3 minutes, or until broccoli and lentils are al dente. Meanwhile to make Honey-Mustard dressing: whisk together all ingredients in bowl until smooth.
Drain off any remaining liquid from broccoli and lentils, and transfer to large bowl. Add dressing, and toss to coat. Season with salt and pepper, if desired. Serve garnished with onion and almonds.