Saturday, April 10, 2010
Pea shoot, broccoli and fennel salad with honeyed pistachios
Spring is here and everything is in full bloom! Here's a salad I made for a dinner we're going to tonight.
1 fennel bulb, thinly sliced
2 cups broccoli, cut into small pieces
1 large handful of pea shoots
1/4 purple onion, thinly sliced
1/4 thinly sliced green apple
1 C. roasted pistachios
2 tbs. honey
salt and pepper
Steam broccoli until just bright green (about 2 minutes) and blanch in ice water. Remove from water and let dry.
Melt honey in a nonstick pan and add pistachio nuts. Stir to combine and cook for 3 minutes or until toasted. Remove from heat and let cool until ready to use (these can be done 1 day in advance).
Combine fennel, broccoli, apple, onion and pea shoots. Toss to combine and add in pistachios. Drizzle with a splash of balsamic vinegar, olive oil and a pinch of salt and pepper.
-Optional- toss in a little goat, blue or feta cheese.