Broccoli, Quinoa and Purslane Salad
Slice the raw broccoli very thin for this delicious salad. If you can’t find purslane you can substitute mâche.
- Total:
- Serves: 4 persons
Ingredients
- ½pound broccoli crowns (about 2 large), sliced very thin
- 2tablespoons fresh lemon juice
- 1tablespoon sherry vinegar
- Salt to taste
- 1garlic clove, puréed
- Freshly ground pepper to taste
- 6tablespoons extra virgin olive oil
- ¼pound purslane, thick stems trimmed, or mâche
- 1 ½cups cooked quinoa
- 2tablespoons finely chopped tarragon
- 1 ½cups wild or baby arugula
Instructions
Step 1
Place the sliced broccoli and all the little bits of florets that remain on your cutting board after you slice it in a large bowl.Step 2
Whisk together the lemon juice, vinegar, salt, garlic, pepper and olive oil and toss with the broccoli. Let marinate for about 10 minutes while you prepare the remaining ingredients.Step 3
Add the purslane or mâche, the quinoa and the tarragon to the bowl and toss together.Step 4
Line plates or a platter with the arugula, top with the salad, and serve.