Zesty Broccoli, Cauliflower & Belgian Endive Salad with Pine Nuts and Raisins
Broccoli, Cauliflower & Belgian Endive Salad
Category: Salads
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
This Broccoli, Cauliflower, and Belgian Endive Salad is a colorful and nutritious dish that combines crisp vegetables, toasted pine nuts, and sweet raisins. The dressing, made with olive oil, mustard, and a touch of nutmeg, ties everything together with a delicate, zesty flavor. It’s perfect as a refreshing side dish for any meal or as a light lunch option.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower | 1 head |
| Broccoli | 1 bunch |
| Belgian Endive | 1 head |
| Pine Nuts | 1 tablespoon |
| Raisins | 1 tablespoon |
| Extra Virgin Olive Oil | 6 tablespoons |
| Mustard | 1 teaspoon |
| Nutmeg | A pinch |
| Salt | To taste |
| Black Pepper | To taste |
| Fresh Parsley | 3 tablespoons, chopped |
| Lemon Juice | 4 tablespoons |
Instructions
-
Prepare the Vegetables:
Begin by cleaning the vegetables. Cut the cauliflower and broccoli into small florets. Remove the outer leaves from the Belgian endive, then slice it into thin strips. -
Blanch the Broccoli:
Bring a pot of water to a boil. Once boiling, add the broccoli florets and blanch them for about 3-4 minutes, just until tender but still bright green. Drain the broccoli and immediately transfer it into a bowl of ice water to stop the cooking process and preserve its color. -
Toast the Pine Nuts:
In a dry pan over medium heat, toast the pine nuts for 2-3 minutes, shaking the pan occasionally to prevent burning. Once golden and fragrant, remove them from the pan and set aside. -
Make the Dressing:
In a small bowl, whisk together the olive oil, mustard, nutmeg, salt, and black pepper. Stir until the dressing emulsifies and the mustard is fully incorporated. -
Assemble the Salad:
In a large salad bowl, combine the blanched broccoli, cauliflower, and Belgian endive. Drizzle the dressing over the vegetables and toss gently to coat them evenly. -
Garnish and Serve:
Sprinkle the toasted pine nuts, raisins, and chopped parsley over the salad. Finally, squeeze fresh lemon juice over the top for a burst of brightness. Taste and adjust seasoning if necessary.
Tips:
- Make it Ahead: You can prep the vegetables and dressing in advance, but it’s best to assemble the salad just before serving to keep the textures fresh.
- Add Some Protein: To make this salad more filling, consider adding grilled chicken or roasted chickpeas.
- Vegan Option: This recipe is already vegan, but feel free to adjust the mustard if you prefer a milder flavor.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3g |
| Carbohydrates | 15g |
| Dietary Fiber | 5g |
| Sugars | 7g |
| Fat | 14g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 100mg |
This fresh and crunchy salad is full of textures, from the crisp bitterness of Belgian endive to the creamy cauliflower, with a touch of sweetness from the raisins. It’s a versatile side dish or a light meal that brings balance and flavor in every bite. Whether you serve it at a family gathering or as a weeknight dinner, it’s sure to please everyone at the table. Enjoy!
