Broccoli, Quinoa and Purslane Salad

Slice the raw broccoli very thin for this delicious salad. If you can’t find purslane you can substitute mâche.

Ingredients

• ½ pound broccoli crowns (about 2 large), sliced very thin
• 2 tablespoons fresh lemon juice
• 1 tablespoon sherry vinegar
• Salt to taste
• 1 garlic clove, puréed
• Freshly ground pepper to taste
• 6 tablespoons extra virgin olive oil
• ¼ pound purslane, thick stems trimmed, or mâche
• 1 ½ cups cooked quinoa
• 2 tablespoons finely chopped tarragon
• 1 ½ cups wild or baby arugula

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    299 calories; 22 grams fat; 3 grams saturated fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 6 grams protein; 40 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4 to 6

Preparation

1. Place the sliced broccoli and all the little bits of florets that remain on your cutting board after you slice it in a large bowl.
2. Whisk together the lemon juice, vinegar, salt, garlic, pepper and olive oil and toss with the broccoli. Let marinate for about 10 minutes while you prepare the remaining ingredients.
3. Add the purslane or mâche, the quinoa and the tarragon to the bowl and toss together.
4. Line plates or a platter with the arugula, top with the salad, and serve.

• Advance preparation: Broccoli retains its color and flavor much better in the presence of a dressing when it isn’t cooked. This will keep for a day in the refrigerator.

15 minutes