Alex Guarnaschelli's Broccoli and Broccoli STEM Salad | The Kitchen | Food Network

Alex prepares a bold dressing with mustard, creamed horseradish and lemon zest for her roasted broccoli salad!
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Broccoli and Broccoli Stem Salad
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 30 min
Active: 15 min
Yield: 6 to 8 servings

Ingredients

Broccoli:

4 small heads broccoli with stems
3 tablespoons extra-virgin olive oil, plus additional for drizzling
Kosher salt and freshly ground black pepper

Vinaigrette:

1/4 cup Dijon mustard
1/4 cup extra-virgin olive oil
2 tablespoons creamed horseradish
1 tablespoon lemon zest plus 2 tablespoons lemon juice
2 pinches sugar or a dash of honey
10 to 12 fresh whole tarragon leaves
1 heaping cup baby arugula leaves

Directions

For the broccoli: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Cut the florets into small, fairly even-sized pieces. Trim off the hard bottom of the stems and peel the stems like carrots. Cut the peeled stems into about 1/2-inch rounds. You should have 8 to 9 cups loosely packed broccoli. Arrange the stems and florets in a single layer on the baking sheets, with all of the stems on one sheet. Toss with the olive oil and season with salt and pepper. Roast until the broccoli florets and stems are tender and a little browned, 15 to 20 minutes.

For the vinaigrette: In a large bowl, whisk together the mustard, oil, horseradish, lemon zest and juice and a pinch of sugar or honey. If the dressing is too thick, whisk in a splash of water. Add the tarragon.

To serve: Toss the broccoli stems in the dressing to coat them fully. Add another pinch of sugar. Add the florets and gently toss to coat. Use scissors to cut the arugula into bite-size pieces into the bowl, add another drizzle of oil and gently toss again.

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Alex Guarnaschelli's Broccoli and Broccoli STEM Salad | The Kitchen | Food Network
https://www.youtube.com/watch?v=2GxAyMFiZOQ
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