Broccoli Salad

Broccoli fresh from the farm and ready for salad, roasting or to add to a summer vegetable tray. Photo by Arlie Sommer.

You'll enjoy this protein packed summer salad with farm fresh broccoli from Purple Sage Farms. The creamy umami flavors of the tahini dressing work in concert with the acid lime and sweet honey. The peanut crunch and fresh chopped herbs give the salad additional texture and layers of flavor. Add a spicy kick to the salad with dried hot chilies from Purple Sage.

This salad can be made a day ahead for an extra-leisurely BBQ or picnic meal. Just hold the herbs and add before serving. This recipe yields 6-8 servings.

We based the recipe on "Broccoli Salad With Peanuts and Tahini-Lime Dressing" by Lidey Heuck, NY Times Cooking.

INGREDIENTS

2 pounds broccoli

¾ cup thinly sliced scallions, white and green parts (3 to 5 scallions)

½ cup lightly salted peanuts, finely chopped

⅓ cup tahini

¼ cup fresh lime juice (from about 2 limes)

¼ cup toasted sesame oil

2 tablespoons tamari

2 teaspoons honey or agave

1 to 3 garlic cloves, finely grated

2 cups chopped fresh cilantro and mint, or basil

1/2 lb bacon, cooked to a crisp and chopped

1/4 teaspoon ground or crushed dried Thai Chile for a spicy kick

Step 1

Trim the broccoli stalks and peel them to remove the tough outer layer or if your broccoli is tender, include the skin. Cut off the florets, breaking up into bite-size pieces and chopping the stem into bites as well.

Step 2

Add chopped broccoli to the bowl, along with the scallions and peanuts.

Step 3

In a quart jar, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and ground chili if used. Put on the lid and shake until smooth. Pour the dressing over the salad and toss. Refrigerate up to 8 hours before serving.

Step 4

Just before serving, toss in the freshly chopped herbs.