Blackberry Mountain’s Joey Edwards is the executive chef of the on-site restaurant, Three Sisters. He loves finding ingredients to add to his dishes, and says that’s part of what Three Sisters is famous for. Below is his recipe for shaved broccoli salad.
“This salad started as a way to utilize the beautiful, long, tender heads of broccoli we got from a local farm,” he said.
However, you can also use store-bought broccoli.
If you can’t find a green garlic surface for your vinaigrette, you can use rump tops or green onion tops.
shaved broccoli salad
For 4 people
material
For salad:
- 1 bunch of broccoli
- Green Garlic Vinaigrette (recipe below)
- Garlic sunflower seeds (recipe below)
- 1/4 cup chives (thinly sliced)
- black pepper
- Beemster 26 month aged Gouda cheese or other aged Gouda cheese
- wild rape blossoms
For green garlic oil:
- 1 Pint Green Garlic Top, Packed
- 1 pint neutral oil
For the green garlic vinaigrette:
- 1 cup sliced green garlic tops
- Olive oil
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 1/4 cup white wine vinegar
- 1 teaspoon tamari
- 1 cup green garlic oil
For sunflower seeds:
- 1 ounce olive oil
- 1 clove garlic (microplaned)
- 1/2 cup sunflower seeds
Instructions
For broccoli salad: Trim the bottom woody part of the broccoli stem. Using a mandoline, thinly slice the broccoli and place in a mixing bowl. You will need about 2 cups of shaved broccoli.
I like to start with the stem to create a cool shaped coin, then switch to the floret side toward the end and shave some of the florets into the mix. Then use most of the broccoli heads for cooking. However, you can slice the broccoli thinly if you like.
To make green garlic oil: Puree the garlic tops with the oil in a Vitamix. Heat a pot very hot on the stove. Add oil mixture to hot pan. You should hear a sizzling sound when you hit the pot. Stir with a spatula until all the solids have separated (this won’t take long).
Pour the hot green oil into a metal bowl set over an ice bath to cool immediately. Once cool, strain the oil through several pieces of cheesecloth. It is important to strain the oil slowly. Do not force it. Otherwise, the oil will become cloudy.
Store in the refrigerator for up to 1 week.
To make the vinaigrette: Thinly slice 1 cup green garlic. In a small saucepan, add enough olive oil to cover. Cook over low heat until the garlic is soft.
Combine 1/4 cup of cooked green garlic, egg yolk, mustard, vinegar, and tamari in a blender and puree. Slowly pour in the green oil to emulsify it. Season with salt.
To make sunflower seeds: Toss the sunflower seeds with the oil and garlic. Fry the garlic in a frying pan over medium heat until golden brown. Season with salt.
To assemble: Combine broccoli, chives, and sunflower seeds in a bowl. Add a few spoonfuls of green garlic dressing and toss. Season with salt and freshly ground black pepper. Spoon the salad into the center of the salad plate and spread it out evenly. Top with a generous amount of shaved gouda and more sunflower seeds. Garnish with wild rape blossoms.
