Recipe: Garden Slaw With Tender Broccoli Flowers

This tasty and unique fresh salad is a great way to use up some of those broccoli plants that may start to bolt (go to flower) in the late spring.  Zesty mustard, honey, and yogurt add a kick to the mildly sweet crunch of broccoli in this new twist on the traditional slaw salad.

Garden Slaw With Tender Broccoli Flowers
(Serves 4-6.)

Broccoli buds. (Photo credit: Chiot's Run)

Ingredients:

1/4 cup sliced raw almonds, toasted
1 bunch mature broccoli stems (may substitute cabbage slaw)
2 carrots, peeled
3 Tbsp light olive oil
3 Tbsp rice vinegar
3 Tbsp honey
3 Tbsp Greek yogurt
1 1/2 tsp Dijon mustard
1/4 tsp kosher salt
1/4 tsp fresh black pepper
fresh broccoli flowers for garnish (fresh, cleaned, and stamen or pistil removed)

Directions:

• Start by toasting the almonds: put them in a small skillet, without oil, over medium heat and shake until almonds start to get golden brown. Remove and set aside.
• Make slaw by peeling the tough skin off the broccoli stems, then using the peeler, make curls out of the tender insides of the broccoli stems. Put in bowl.
• Use the peeler to make curly slaw out of carrots, add to bowl.
• Make dressing by whisking together the remaining ingredients until smooth; then pour the dressing over the slaw.
• Add the toasted almonds, tossing to combine.
• Let stand for 30 minutes, tossing several times.
• To serve, spoon portions onto individual salad plates. Top with fresh cleaned broccoli flowers for garnish and flavor.