Shaved Broccoli Stem Salad with Pomegranate, Quinoa, Roasted Cauliflower and Cashew Dressing
Recipe by Jeremy Miller, Executive Chef, American Food and Beverage
Photograph by Kyle Ripley, Haigwood Studios
Yield: 2 servings
1 cup broccoli stems, shaved thin on mandoline
1 tablespoon honey syrup
(1 part honey : 1 part water)
1/2 teaspoon chile flakes
sea salt as needed
1 cup quinoa
oil as needed for sautéing
1/2 head cauliflower, broken into small florets
Cashew Dressing (recipe included)
1/4 cup pomegranate seeds or dried cranberries
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon chopped tarragon
In a Cryovac bag* combine shaved broccoli stems, honey syrup, and chile flakes; vacuum at 100%. Allow to set 10 minutes. Remove from bag and reserve.
Heat oven to 375 degrees. In a saucepot bring 2 cups water, a touch of sea salt, and quinoa to a boil. Cover and place in oven for 15 minutes. Remove and let rest, covered, 10 more minutes. Uncover and fluff with a fork. Reserve.
In a sauté pan heat a little oil and cook cauliflower florets until slightly golden. Season and reserve.
Prepare Cashew Dressing.
Toss all vegetables, quinoa, and pomegranate seeds together in a bowl with lemon juice and olive oil.
Place dressing on bottom of bowl. It should be slightly thick. Place salad on top of dressing and finish with chopped tarragon.
Cashew Dressing
1/2 cup raw cashews
1 whole lemon, peeled
1 tablespoon nutritional yeast
1/2 teaspoon sea salt or as needed
For the Cashew Dressing
Combine all ingredients and 1 cup water in blender and blend on high until incorporated. Season with more salt if needed and reserve.
*While not all home cooks have a vacuum sealing system in their arsenal of gadgets, reasonably priced options can be found at places such as The Cook’s Warehouse (cookswarehouse.com).
Flavors Pairing Suggestion: Conde de Caralt Blanc de Blancs Brut Cava
American Food and Beverage
250 Buckhead Avenue N.E.
678/705-0454
americanfoodandbeverage.com
Photograph by Kyle Ripley, Haigwood Studios
Yield: 2 servings
1 cup broccoli stems, shaved thin on mandoline
1 tablespoon honey syrup
(1 part honey : 1 part water)
1/2 teaspoon chile flakes
sea salt as needed
1 cup quinoa
oil as needed for sautéing
1/2 head cauliflower, broken into small florets
Cashew Dressing (recipe included)
1/4 cup pomegranate seeds or dried cranberries
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon chopped tarragon
In a Cryovac bag* combine shaved broccoli stems, honey syrup, and chile flakes; vacuum at 100%. Allow to set 10 minutes. Remove from bag and reserve.
Heat oven to 375 degrees. In a saucepot bring 2 cups water, a touch of sea salt, and quinoa to a boil. Cover and place in oven for 15 minutes. Remove and let rest, covered, 10 more minutes. Uncover and fluff with a fork. Reserve.
In a sauté pan heat a little oil and cook cauliflower florets until slightly golden. Season and reserve.
Prepare Cashew Dressing.
Toss all vegetables, quinoa, and pomegranate seeds together in a bowl with lemon juice and olive oil.
Place dressing on bottom of bowl. It should be slightly thick. Place salad on top of dressing and finish with chopped tarragon.
Cashew Dressing
1/2 cup raw cashews
1 whole lemon, peeled
1 tablespoon nutritional yeast
1/2 teaspoon sea salt or as needed
For the Cashew Dressing
Combine all ingredients and 1 cup water in blender and blend on high until incorporated. Season with more salt if needed and reserve.
*While not all home cooks have a vacuum sealing system in their arsenal of gadgets, reasonably priced options can be found at places such as The Cook’s Warehouse (cookswarehouse.com).
Flavors Pairing Suggestion: Conde de Caralt Blanc de Blancs Brut Cava
American Food and Beverage
250 Buckhead Avenue N.E.
678/705-0454
americanfoodandbeverage.com
