Shaved broccoli salad
We love a winter salad! And, as fundamentally lazy types, we like one that’s shaved and raw because it’s nice to have a break from the stove. The key here is in the fine shaving; did you know that the way your food is cut affects the way it eats and tastes? Well that’s our theory anyway, and it seems true here. This raw broccoli salad works only when the broc is finely shaved. In big bits it’s too chewy and earnest.
A sturdy peeler does the shaving task really well – we use one that’s all metal but with a plastic coating over the handle. It has quite a long swivelly blade and is rugged; we haven't tried using a cheapie plastic one for this dish but with determination, you could make one of these work? (The question mark is because we don’t really know with certainty and are asking The Ether). We also love the Propeeler (see below). Whichever way you swing, your peeler needs to be super-sharp. There’s always the mandoline option but we see chronically shredded fingers in this scenario so we didn’t even try – we tend to enjoy our dinner without a side of blood transfusion. The fine shavings of broccoli are actually quite tender, and they mingle deliciously with the sweet-sharp dressing and the salty-sweet notes of everything else going on here. Such as dates, jamon (or prosciutto), cheese and capers. It’s the type of delicious thing we can scoff a large bowl of and call ‘dinner’. But it also works well as a side dish; maybe with a simple roast chicken with some potatoes, or a lovely, juicy steak with mash. Your call.
SERVES 4-6
500g broccoli (about 1 large head)
8-10 medjool dates
150g jamon or prosciutto
3½ tbsp drained baby capers
100g manchego or parmesan, shaved
55g (⅓ cup) chopped, toasted almonds
Dressing
40ml sherry vinegar
4 tsp honey, date syrup or maple syrup
2 garlic cloves, finely grated or chopped
80ml (⅓ cup) extra virgin olive oil
Peel the broccoli stem to remove the tough, fibrous outer. Then, using your peeler, keep peeling away at the stem to make ribbons. Continue peeling into each floret to shave as much of the broccoli as you can; don’t worry what shape your shavings end up being. Finely chop any bits you can’t easily peel… to avoid injury. Combine the broccoli in a large bowl with the remaining ingredients, reserving some of the capers, cheese and almonds to garnish.
For the dressing, combine all the ingredients in a jar and shake like heck until mixed well; alternatively whisk everything together in a bowl. Pour the dressing over the salad, season well with sea salt and freshly ground black pepper, then toss to coat and combine. Transfer the salad to a large plate or bowl, then scatter over the reserved capers, cheese and almonds. Serve immediately.
We recommend the Propeeler. Designed in Auckland, solid as (225g, alloy handle), with a Japanese blade. Chefs use this peeler! $10.00 from every sale goes to Ronald McDonald House.
