The author of this splendid book shares that his kids adore this cold salad made with broccoli, celery, chickpeas, and a mustardy dressing. You can toss in a handful of croutons at the end for added crunch but the salad is marvelous all by itself, rich-tasting, dense, and satisfying.
If you want the cruciferous benefits of broccoli for your family, this is a summery and kid-friendly way to serve it forth.
1 large head broccoli, cut into bite-sized florets
1/2 cup plain yogurt
1/2 cup mayonnaise
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves (or 1 teaspoon dried)
1 1/2 tablespoons Dijon-style mustard
1 teaspoon dry mustard
1 tablespoon white wine vinegar
1 rib celery, finely chopped
1 cup canned chickpeas, rinsed and drained
1/2 finely-chopped red onion
1/2 cup freshly-grated Parmesan
Freshly ground black pepper, to taste
1 cup croutons (optional)
1. Bring a medium pot of salted water to a boil. Add broccoli florets and boil 3 or 4 minutes, until just crisp-tender. Drain and spread on a baking sheet to cool, then transfer to a bowl, cover, and refrigerate until chilled.
2. Whisk together the yogurt, mayo, parsley, basil, mustards, and vinegar in a medium bowl. Adds celery, chickpeas, onion, cheese, and broccoli, and toss well to combine. Season with ground pepper to taste. Cover and chill for at least 30 minutes before serving.
3. When ready to serve, toss again with croutons, if you wish.
Serves 5 to 6.
Inspired by Soup Makes the Meal, by Ken Haedrich (Harvard Common Press, 2001).