Saturday, May 14, 2016

933. Broccoli Peanut Salad

How I loved the crunch of this salad, and so different from our conventional salads too! I adored lightly sauteed broccoli in any case, so to have an entire salad made from that, and drizzled with a touch of savory peanut dressing was perfect.
The addition of fava beans and spring onion accentuated that this is a dish of Spring. The dressing is not quite enough to cover the entire salad, but for the level of flavor packed in it, you do not need to much anyway.


2 heads broccoli, florettes only
2 Tbsp olive oil
1 cup cooked peeled fava beans
2 spring onion, sliced thinly
1/2 cup peanuts
black sesame, to garnish

For the dressing:
1/4 cup peanut butter
1 Tbsp vinegar
1 Tbsp soy sauce
2 tsp honey
1 tsp sesame oil
2-3 Tbsp hot water


To make the dressing, whisk all the ingredients together and thin accordingly with hot water; set aside.
In a large pan with 2 tablespoons olive oil, saute the broccoli florettes  and a dash of salt for no more than 5 minutes, just enough to turn the bright green and retain a healthy crunch.
Put the sauteed broccoli in the serving dish, top with the cooked and peeled fava beans, sliced spring onion, peanuts, dressing, and a final sprinkling of black sesame.
Serve immediately.

صحة و عافية

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