As you can see, there is more to this salad than just broccoli, but the heads of broccoli were the inspiration. We decided to grill some burgers over the weekend and I wanted a hearty, raw broccoli salad to go along with them, but softened with some tender potatoes. I also added some crisp, finely chopped bell peppers and thinly sliced swiss chard and tossed everything with a creamy, lemony mustard dressing. The result was a fantastic summer grilling salad that I'll definitely be making again. The ingredients and textures are well balanced and I definitely recommend throwing something like this together for a BBQ. Of course this recipe isn't precise, so be creative and improvise and adjust seasonings as you go.
Serves 4
2 small heads of broccoli, chopped (somewhere between medium chunks and finely)
8 yukon gold potatoes, boiled, cooled, and chopped
1 orange bell pepper, finely chopped
5 leaves of swiss chard, finely sliced, leaving thick part of the rib
Dressing
1/2 t salt
1/2 t black pepper
1/2 t paprika
1/4 t curry powder
1/4 t garlic powder
1 t olive oil
1 t balsamic syrup
1 T mustard
1/4 c mayo
juice from 1 lemon
Wash, prep and chop and veggies and toss in a large bowl. In a small bowl whisk all the ingredients for the dressing. If you don't have a balsamic syrup or glaze just omit. You could always make your own at home but I definitely recommend adding this to your provisions. It can really elevate many meat dishes, roasted vegetables or salads. It lends a soft, sweet, umami flavor. My favorite way to use it is in the summer on tomato bruschetta. Pour dressing over vegetables and toss. Let the salad chill in the fridge for a few hours before serving.
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