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.