Slice the onion as thin as you can. Put them in a bowl. Peel the carrots. Trim the ends off. Grate them on the large holes of a box grater. Add the carrots to the bowl. Cut the washed broccoli into small pieces. If you want to use the stalk, peel the hard outer layer and slice thinly. Put the broccoli in a separate bowl.
For the dressing, squeeze juice from lemons into a measuring cup. Add mustard, honey, chili flakes, 1/2 tsp salt. Pour in olive oil and whisk to combine. Peel and grate the garlic clove right into the dressing. Give it a mix. Taste and add more salt or honey if you need to. It really depends on the sourness of your lemons.
Heat up a pan and pour 1/4 cup water and 1 tsp salt. Add the broccoli and cover for 30 seconds. Mix and cover for another 30 seconds. If there’s any water left in the pan, turn the heat up so it evaporates. Total cooking time for the broccoli is less than 2 minutes because they’ve been cut into very small pieces. Broccoli should be crisp, not cooked completely. I just like to lose the raw taste. Transfer to a large bowl. Put the carrots and onions on top. Pour the dressing over the vegetables. Mix well.
This salad can be served right away, at room temperature or cold. A few hours in the fridge or overnight and the salad tastes even better because the vegetables have had a chance to sit in the dressing. You can store in the fridge for up to 3 days.
Recent Comments