HONEY MUSTARD BROCCOLI SALAD

HONEY MUSTARD BROCCOLI SALAD image

Yield 4-6

Number Of Ingredients 10

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2 bunches broccoli with stems (about 1 lb total)
3 T Dijon mustard
2 T honey
2 T Extra Virgin Olive Oil
2 T red wine vinegar
Coarse salt (preferably Himalayan pink)
Freshly ground pepper
1/2 c unsalted sunflower seeds, toasted
1 apple, such as Gala, Fuji or Honeycrisp, cored and cut into small dice
1/4 finely chopped flat-leaf parsley

Steps:

Cut stems from broccoli and reserve them. Cut the florets into bite-size pieces. Bring an inch of water to a boil in a large, lidded pot and steam the florets in a steamer insert for about 1 minute, just long enough to take off the raw edge. Transfer the florets to a colander and let them cool. Meanwhile use a julienne peeler, mandoline or V-slicer to cut the broccoli stems into matchstick-size pieces. Whisk together the mustard, honey oil and vinegar in a large mixing bowl. Season with a pinch or two of salt and a generous amount of pepper. Add the broccoli florets, broccoli stems, sunflower seeds, apple and parsley to the bowl, and toss to coat. Cover the bowl loosely and refrigerate it for at least 30 minutes or until chilled. Serve cold.