Thursday, June 24, 2010
Money from Broccoli: Broccoli "Coins" & Walnut Salad
I really hate to waste food. If a recipe asks for a half of a pepper, I’m thinking immediately what I might do with the rest of the pepper. (Sometimes, it’s “Oh, just chop the whole thing and put it in.”) Same with onion. I know those things can always go in a frittata or a soup, and I often save broccoli stalks for just that very reason. But when I found a recipe that actually specified using the stalks and “save the florets for another use” I had to read on.
The coin shapes are really pretty cool looking; kinda like looking at cloud shapes. I'm sure they'd be just as good served warm as a side. Below is the recipe from the book. Here’s what I did differently (probably learned this from the book): I added strawberries, because I had them; I used gorgonzola, ditto; I used red romaine, because that’s what’s growing in my garden, and I just used balsamic vinegar as a dressing. Oh, and I used more that just 1/3 cup walnuts. (And I forgot to add the cheese before I took the picture.) Now, what do I do with the florets?
from Glamour’s Gourmet on the Run, by Jane Kirby
4 stalks broccoli
1 T butter or margarine
1/3 C coarsely chopped walnuts
1 head red leaf lettuce
1/3 C crumbled bleu cheese
Oil & vinegar dressing
With a sharp knife, cut buds from broccoli; reserve for another use. Slice stalks into ¼ in “coins.” Steam for 5 to 7 minutes or until just tender. Drain and run under cold water until cool.
Heat butter in skillet. Add walnuts and sauté 2 to 3 minutes; drain. Clean lettuce and tear into bite-sized pieces. Add to salad bowl with broccoli and walnuts. Sprinkle with bleu cheese. Add dressing; toss and serve. Makes 4 servings.