Broccoli and Kale Salad with Mustard Currant Dressing

The salad we made in the Gilmore Park Community Kitchen is a warm or cooked salad unlike the usual raw and cold salad.

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This Broccoli and Kale with Mustard Currant Dressing is rich in vitamins and antioxidants. Have you seen the commercial on broccoli as a miracle food?

[youtube=http://www.youtube.com/watch?v=_GabHGlGm14&w=600&h=400]

Well, broccoli is not only nutritious, but one can make music with it.

Source: unknown

Prep time: 20 minutes; Serve 6

Ingredients

  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon zest
  • 1/2 lemon, juiced
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons dried currants
  • 4 cups water
  • 1 head broccoli
  • 1 bunch dino kale, removed stem and chopped
  • salt and freshly ground black pepper to taste

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Instructions

Broccoli-Kale-Salad-5-300x200Zest the lemon before you juice it.
Broccoli-Kale-Salad-6-300x200In a medium bowl, whisk together mustard, lemon zest and lemon juice. Slowly drizzle in olive oil, whisking constantly. Set aside.
Broccoli-Kale-Salad-2-300x200Boil water in a medium saucepan fitted with a steamer rack. Steam broccoli for 4 minutes, or until just tender. Drain and let cool. Cut into bite size pieces and place in a large bowl.
Broccoli-Kale-Salad-3-300x200In the same saucepan, steam the kale for 2 to 3 minutes until just tender. Drain and add kale to the bowl with broccoli.
Broccoli-Kale-Salad-4-300x200Add currants.
Broccoli-Kale-Salad-10-200x300Drizzle the dressing onto the broccoli and kale.

Toss broccoli and kale with the dressing to coat. Season with salt and pepper.

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  1. You could also easily microwave the vegetables. This looks really tasty — I think you could use a variety of simple dressings on the warm vegetables. Everyone should eat more kale, right?

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