About the Recipe
Ingredients
1 teaspoon salt
1 small head (about 10 ounces) broccoli (stems peeled and stems and florets cut into bite-sized pieces)
¼ cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
½ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon Ground black pepper
1 large heart of romaine lettuce
1 bunch (about 8 ounces) kale (preferably lacinato)
½ cup crumbled goat cheese
¼ cup pumpkin seeds (optional)
Preparation
Bring a pot of water to a boil. Add the salt and return to a boil. Fill a large bowl with ice water.
Add the broccoli to the pot and cook for 2 minutes, until bright green, but still crisp-tender. Drain in a colander.
Plunge the drained broccoli into the bowl of ice water and let sit until completely cooled. Drain well. Place the florets into a clean dry dish towels or several paper towels, and roll it up to absorb excess moisture.
Strip the kale leaves from the stems and slice or tear into bite-sized pieces. Place in a large bowl, drizzle with a small amount of the dressing, and massage with your hands for about a minute until the kale darkens slightly and softens. This breaks down the tough fibers and removes any bitterness.
Meanwhile, in a large bowl, combine the olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt and pepper. Add the drained broccoli and toss.
Slice the hearts of romaine crosswise into 1/2-inch ribbons. Cut the ribs from the kale leaves and slice them into 1/2-inch strips. Add the lettuce and kale, along with the drained broccoli, to the bowl and toss so that the vegetables are coated with the dressing.
Transfer to a serving bowl. Top with the goat cheese and pumpkin seeds, if using, and serve.
Notes
Try 2 teaspoons of chopped fresh tarragon in addition to or instead of the minced garlic.
Make the dressing while you’re waiting for the water for the broccoli to boil. Slice up the lettuces while the broccoli is cooking and sitting in the ice bath.