Healthy Home Cook: Broccoli and Kale Salad

Eden Rock – St Barths has let us in on a fabulous recipe that ticks all the boxes: it’s easy to make and totally delicious. For the home cook looking for a new dish to add to their repertoire, this one is a keeper.

Here’s how it’s made…

Vinaigrette

4 tbsp. fresh lemon juice
4 tbsp. red wine vinegar
2.5 tbsp. Dijon mustard
2 tbsp. grainy mustard
2 tsp.  salt
¼ tsp. minced garlic, germ removed
½ tsp. minced serrano chili with seeds
8 tbsp. grapeseed oil
1 ½ tbsp.olive oil

Mix lemon juice, vinegar, mustard, garlic and chili with salt in a food processor and gradually add the oil until smooth. Vinaigrette should not be too thick, add more oil if necessary.

Eggs

4 organic, pasture raised eggs

Bring water to a boil and add eggs. Simmer for 5 minutes, then transfer to a bowl of cold water and let sit for 1 minute. Once cool, peel eggs and refrigerate until needed. To reheat, bring water to a boil and add eggs for 30 seconds, then remove.

Croutons

Extra virgin olive oil
½ cup sourdough bread, cut into cubes
Freshly ground sea salt and black pepper

Liberally coat the bottom of a sauté pan with olive oil and heat until smoking. Add bread and sauté until golden. Blot well on a plate lined with paper towels and season lightly with salt and pepper.

Salad (per plate)

1/3 cup broccoli, florets shaved into crumbs
1/3 cup broccoli stems peeled and shaved very thinly
½ cup curly kale, shredded with a knife
2 tbsp. parmesan shavings
5-7 medium sized mint leaves
2 tbsp. plus 1 tsp vinaigrette
1 egg
2 tbsp. croutons
Drizzle of extra virgin olive oil
Freshly ground sea salt and black pepper

In a mixing bowl, combine broccoli and kale with vinaigrette, mint and parmesan and mix well. Arrange on a plate in a neat pile and top with croutons, parmesan and egg. Drizzle with olive oil and grind a small amount of sea salt and pepper over top.

 

Bon appétit!

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