Sunflower Broccoli Salad

Nothing makes helping in the kitchen more fun for kids than using a mortar and pestle, which is the preferred method of mixing the dressing for this salad. Failing that, a food processor and oppressive adult supervision will have to do. Discretion is also advised on the more challenging flavors—but there’s nothing like hands-on involvement to stimulate a little taste adventure.

  • 1 large bunch broccoli
  • 2 cloves garlic
  • pinch salt
  • freshly ground pepper
  • • ½ cup raw shelled sunflower seeds
  • 3 tablespoons red wine vinegar
  • 2 tablespoon lemon juice
  • 3 tablespoons extra-virgin olive oil
  • • ½ sweet onion, sliced finely
  • • ¼ cup finely chopped fresh cilantro,
  • basil OR parsley

Cut broccoli into large bite-size pieces. Blanch in rapidly boiling salted water, or steam, as you prefer. Either way, you want it crisp-tender; when it’s perfect, pour it into a colander in the sink, quickly douse it in cold water, and drain. Shake the water off, and let it stand so it can dry off a bit while you make the dressing.

In a good-sized mortar, crush the garlic, salt, and pepper together. Gradually add the sunflower seeds, mashing them to a rough paste. Use the pestle to work in the liquid ingredients carefully (more of a stirring motion than a pounding, at this point).

Toss the broccoli and onion together, along with your herb of choice, scrape the dressing over, mix thoroughly, and taste for salt and pepper. Let rest at least a half an hour and serve at room temperature.

Serves 4.

Click here to read more about Sunflowers

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