Shaved Broccoli Parmesan Salad with Lemon Mustard Dressing

Name: Shaved Broccoli Parmesan Salad with Lemon Mustard Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 serving
Ingredients: ¾ cup roughly chopped walnuts; 1 teaspoon extra virgin olive oil; ½ teaspoon kosher salt; ¾ cup golden raisins; ¾ cup chopped dates; 3 tablespoons fresh lemon juice; 2 medium cloves garlic; ½ teaspoon salt; 1 pound broccoli crowns; 1 small red onion; 1 tablespoon Dijon mustard; 2 teaspoons grainy mustard; ½ teaspoon honey; ½ cup extra virgin olive oil; ¼ teaspoon freshly ground black pepper; 3- ounce piece Parmigiano Reggiano

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Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
8
Calories
347 kcal
Course
Salad
Cuisine
American

Shaved Broccoli Parmesan Salad with Lemon Mustard Dressing

Brielle Kelley

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Healthy, unique and season-less, this delicious salad pairs perfectly with sandwiches, wraps and soups. It's also wonderful for parties and potlucks!

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Ingredients

Servings

¾ cup roughly chopped walnuts
1 teaspoon extra virgin olive oil
½ teaspoon kosher salt
¾ cup golden raisins
¾ cup chopped dates about 3 ounces
3 tablespoons fresh lemon juice
2 medium cloves garlic
½ teaspoon salt
1 pound broccoli crowns
1 small red onion peeled
1 tablespoon Dijon mustard
2 teaspoons grainy mustard
½ teaspoon honey
½ cup extra virgin olive oil
¼ teaspoon freshly ground black pepper
3- ounce piece Parmigiano Reggiano

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Instructions

Preheat the oven to 350°F. Combine the oil, salt and walnuts on a sheet pan and toss to coat. Bake for 8-12 minutes, or until nuts are pale golden brown and fragrant. Stir nuts to redistribute, halfway through the baking time. Remove from oven, stir and set aside to cool.
Combine dates and 2 teaspoons water in a small microwave-safe bowl or cup. Cover with plastic wrap and heat on high power for 40 seconds. Remove from microwave and set aside to cool. Repeat procedure with golden raisins and 2 teaspoons of water. Set aside to cool.
Combine lemon juice, garlic and salt in a small bowl. Set aside while preparing the veggies.
Thinly slice broccoli florets with a sharp knife or a mandolin and place in a large bowl.
Cut onion into small dice and add to the bowl with the broccoli. Also add dates and raisins.
For the dressing, add Dijon mustard, grainy mustard and honey to the lemon juice mixture. Stir well with a small fork. Slowly add olive oil continuing to stir till all oil is incorporated. Add black pepper and stir. Pour dressing over the broccoli and stir well.
Add the Parmesan and walnuts, reserving a handful of each for garnish. You can serve the salad immediately or refrigerate for several hours. If refrigerated, remove about 15-20 minutes before serving. Garnish with the reserved parmesan and walnuts just before serving.

Nutrition Information

Show Details

Calories 347kcal (17%) Carbohydrates 29g (10%) Protein 8g (16%) Fat 24g (37%) Saturated Fat 4g (20%) Cholesterol 7mg (2%) Sodium 518mg (22%) Potassium 455mg (13%) Fiber 4g (16%) Sugar 19g (38%) Vitamin A 435IU (9%) Vitamin C 54.6mg (61%) Calcium 180mg (18%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 347 kcal

% Daily Value*

Calories	347kcal	17%
Carbohydrates	29g	10%
Protein	8g	16%
Fat	24g	37%
Saturated Fat	4g	20%
Cholesterol	7mg	2%
Sodium	518mg	22%
Potassium	455mg	10%
Fiber	4g	16%
Sugar	19g	38%
Vitamin A	435IU	9%
Vitamin C	54.6mg	61%
Calcium	180mg	18%
Iron	1.3mg	7%