THE SIDE DISH

Local Broccoli Salad

Chefs Ben Hasty of Engrain in South Berwick & Jen Fecteau of Engrain in South Berwick

Episode 3 - September 20, 2020

Ingredients:

• 1 LB broccoli crowns

• 3 tbsp extra virgin olive oil

• 3 tbsp Brandmoore Farm yogurt

• 1 tbsp apple cider vinegar

• 2 tsp whole grain mustard

• 2 tsp honey

• 1 garlic clove, minced

• ¼ tsp kosher salt

• ¼ tsp ground white pepper

• ½ tsp smoked paprika

• 1 cup diced Brandmoore Farm cheddar

• ½ cup green onions, rinsed & sliced thin

• ½ cup golden raisins

• ½ cup t toasted sunflower seeds

• ½ cup toasted pumpkin seeds

Instructions for the Toasted Seeds:

1. Preheat oven to 350*F

2. Line a baking sheet with parchment paper

3. Toss sunflower seeds & pumpkin seeds in 1 tbsp olive oil, ¼ tsp kosher salt & ¼ tsp ground white pepper

4. Spread seeds into a thin layer on baking sheet

5. Cook until golden brown, about 15 minutes.

6. Let cool before adding to salad

Salad Instructions:

1. Wash & pat dry broccoli

2. Cut broccoli florets into ½ inch dice. With a sharp knife, peel any stem bits & slice thinly

3. Whisk olive oil, yogurt, vinegar, mustard, honey, salt, pepper, paprika & garlic together in a bowl

4. Toss cut broccoli in yogurt dressing. Add cheddar, green onions, raisins, toasted seeds, reserving some of the seeds & green onions to garnish on top.

5. Garnish and Enjoy!