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

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

Instructions

Zest the lemon before you juice it.

In a medium bowl, whisk together mustard, lemon zest and lemon juice. Slowly drizzle in olive oil, whisking constantly. Set aside.

Boil 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.

In the same saucepan, steam the kale for 2 to 3 minutes until just tender. Drain and add kale to the bowl with broccoli.

Add currants.

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