'Eat your broccoli honey'It's likely that few of us never heard these words of advice from our parents from time to time, if ever. Not in our house though.. but I'd have to admit 'eat your squash Magonnie' was spoken more often ;).
Our farmer's market 'special' this week was fresh broccoli.
I've been told that broccoli is native to Europe and introduced to the British Isles as 'Italian asparagus'. Italian immigrants then brought it to the U.S. and I'm surely happy they did--we just love it steamed lightly with garlic, olive oil and pecorino, or added to omelettes or simply added to a veggie tray. No matter how you prepare it, you can count on it being so good for you. So, today I made my Broccoli Pistachio Salad as an aside to flounder roll-ups that is planned for tonite's dinner. You might want to double up on all ingredients because it usually disappears quickly. Enjoy!
2 bunches fresh broccoli
1/2 cup red onion, chopped
1/2 cup celery, chopped
1/2 cup pistachio nuts, shelled
1/2 cup or to taste feta cheese, crumbled
Dressing:
1/2 cup mayonaise
1/4 cup vinegar
2 tsp sugar
Cut up broccoli flowerettes into bite-size pieces. Leave a bit of stem. Enough for approx 4 cups flowerettes. Blend with onion, celery, & pistachio nuts, and feta. Add the dressing and mix all together well. Refrigerate it for a couple of hours and toss once more before serving.
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