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Broccoli and Green Zebra Tomato Salad

1 pound young broccoli from Earth Spring Farm

Grated zest of 1 lemon

4 tsp lemon juice

1/2 small red onion, finely diced from Rex Farm, Earth Spring or Everblossom

Sea salt

1 clove garlic, pounded to a paste with 1/4 tsp salt

1 heaping tsp Dijon mustard

4-6 tbsp robust olive oil

1 heaping tbsp chopped oregano or marjoram

12 oil cured olives or Kalamata olives

Freshly ground pepper

4 Green Zebra tomatoes, quartered from Three Spring Fruit Farm, or Sun Gold, Sweet 100, currant or other fruit-type heirloom tomatoes

Cut the stems off the broccoli crowns and peel them. Cut the stems into 2 inch lengths then halve them and thinly slice them crosswise. Cut the crowns into florets.

Steam the broccoli florets and stems over boiling water, covered, until bright green and just tender, 5 to 7 minutes, then turn the broccoli out onto a platter.

While the broccoli is cooking, make the vinaigrette. Combine the lemon zest and juice, shallot, and pounded garlic in a small bowl. Whisk in the mustard and the oil to taste. Taste for salt.

Pour the vinaigrette over the warm broccoli and toss with the olives and oregano with your hands. Taste for salt and season with pepper. Add the tomatoes and serve.