Name: Zikki's Quick Broccoli Salad
Cook time: 1200 s
Total time: 1200 s
Yield: 2 Servings
Ingredients: 1 head Broccoli (crown & stem); 1 bunch Italian Parsley (keep whole leaf); 1/2 Long Hot Green Chili; a pinch Sumac; Yogurt Stone; Extra Virgin Olive Oil; Sea Salt

BenGingi

This quick and easy lunch salad or dinner side is perfect for any family table or as a solo treat. It emphasizes all the ingredients in their truest form, and ties them together using technique and of course, a very good olive oil. Start by purchasing the BEST ingredients on the market. Broccoli is in season right now in New York. Broccoli from the Farmer’s Market have small heads and long stalks. BUT, these stalks are super fresh and hold lots of goodness, so DON’T throw them out. 

Zikki's Quick Broccoli Salad

Start by gathering all the little trees off the stalk. Separately, peel the broccoli stalks until you see a change in texture and color. It should be far less fibrous, almost translucent, and easy to chop into 1 in cubes.

Now, place the broccoli in your favorite lidded pot and add enough water to coat the bottom. About 1/4 in. Generously salt, turn the heat to medium, and close the lid. The broccoli should be perfectly al dente in about 3 minutes. Open the lid, if the broccoli is a VIBRANT green, shut the heat, but keep the lid on for another minute.

Remove the lid from the broccoli to let it cool.

Separately, thinly slice through half a long green chili.

Pull the leaves off a bunch of parsley (keeping them whole leaf and partially on the stem) and put into a bowl. Add the chilis, a generous pinch of sumac, sea salt, a drizzle of olive oil, and finish with the juice of half a lemon. Toss. Set aside.

Now we build the salad. Start with a beautiful and alluring plate. Arrange the broccoli (crowns and stems). Top with your parsley salad. Finish with a lots of grated yogurt stone (OR Parm) and drizzle of your best EVOO.

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