insalata di broccoli / broccoli salad

[cliccare il link per andare alla versione in italiano]

Three weeks ago, on the table of Green Fire Farm at the Arcata farmers' market, there was a small basket with three broccoli heads labeled "first of the season." I put them all in my basket. I have a tried-and-true recipe for a broccoli salad that uses a miso and walnut dressing. But the broccoli heads I had in my hands asked for a lighter dressing and I complied. When vegetables are newly picked and grown with TLC, I like to prepare them simply so their flavor can shine.

As mentioned in an earlier post, vegetable star, super-healthy cavolo broccolo may one day decide to sue the Italian language for slander. In fact, calling someone broccolo is not a compliment: it means fool. According to my Italian dictionary, broccolo comes from brocco, which means stick; in times past, it meant shoot, sprout. Note that calling someone brocco is not a compliment either. A brocco is an incapable person, and also an inferior or worn-out horse. So, you can imagine what I thought the first time I heard the word bronco. And now, back to the broccoli salad.

Ingredients:

• broccoli
• olive oil of good quality
  
• balsamic vinegar (aceto balsamico) of good quality
  
• sea salt
• dry roasted hazelnuts (nocciole)

Wash and cut broccoli heads into florets. Halve large florets lengthwise to get bite-sized pieces. Peel the tough outer layer of the stalk(s), quarter if very thick, and cut crosswise into short lengths. Steam to desired softness. (I like both broccoli and cauliflower soft, but I know that not everybody shares my preference.) Remove from the steam basket and let cool in a salad bowl (insalatiera).

In a small jar, measure oilve oil, balsamic vinegar and salt to taste. (I like my vegetables with a lot of vinegar, another preference that I cannot assume everybody shares.) Screw on the lid and shake well. Distribute some of the vinaigrette on the broccoli and toss gently. Crush hazelnuts with mortar and pestle and sprinkle on top of the broccoli. Toss again. Serve with additional vinaigrette on the side.

Like the recently presented zucchine al pomodoro, this is a side dish that challenges my self-control.

This is my contribution to edition #290 of Weekend Herb Blogging, an event started by Kalyn of Kalyn's Kitchen, now organized by Haalo of Cook (almost) Anything at Least Once and hosted this week by Cinzia of Cindystar.

This post contains the roundup of the event.

Click on the button to hear me pronounce the Italian words mentioned in the post:

insalata di broccoli

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insalata di broccoli

Tre settimane fa, al banco di Green Fire Farm al farmers' market di Arcata c'era un cestino con del cavolo broccolo e un biglietto con su scritto "primo della stagione." L'ho comprato tutto. Ho una ricetta fidata per il cavolo broccolo che usa una salsina a base di miso e noci. Ma i broccoli che avevo in mano quel giorno chiedevano di essere conditi molto semplicemente e io ho ubbidito. Quando una verdura è fresca e coltivata con amore (qui si dice con "TLC" cioè tender loving care), mi piace prepararla semplicemente in modo da far risaltare il suo sapore naturale.

Ingredienti:

• broccoli freschi
• olio d'oliva di buona qualità
• aceto balsamico di buona qualità
• sale
• nocciole tostate

Lavare e tagliare i broccoli a cimette. Pelare il gambo, tagliarlo in quattro per lungo se molto grosso, poi tagliarlo a rondelle spesse. Cuocere al vapore fino a che i broccoli non siano teneri a seconda del vostro gusto. Togliere dal cestello e far raffreddare in un'insalatiera.

In un vasetto di vetro, misurate olio, aceto balsamico e sale a seconda del vostro gusto. (A me le verdure in insalata piacciono con molto aceto, una preferenza che non posso aspettarmi sia condivisa da tutti.) Avvitare il tappo e agitare bene. Distribuire parte della vinaigrette sui broccoli e mescolare delicatamente. Fare a pezzetti le nocciole con mortaio e pestello e spargerle sui broccoli. Mescolare di nuovo. Servire con il resto della vinaigrette a parte.

Come le zucchine al pomodoro che ho presentato di recente, questo contorno mette alla prova il mio auto-controllo a tavola.

Questo è il mio contributo all'edizione numero 290 di Weekend Herb Blogging, un evento creato da Kalyn di Kalyn's Kitchen, organizzato ora da Haalo di Cook (almost) Anything at Least Once e la cui versione italiana è organizzata da Brii di Briggis recept och ideer ed è ospitata questa settimana da Cinzia di Cindystar.

Questo post contiene il riepilogo dell'evento.

Comments

[cinzia]

grazie, simona, per la tua partecipazione, ma con questa ricetta, così leggera, non serve autocontrollo, fa solo che bene! :-)
buonissima settimana!

[Frank]

Yes, indeed, broccoli gets no respect, but who cares? It's one of my favorite vegetables any time of year!

[Susan]

Nuts and vinegar are lovely warm-weather flavors for those rugged vegetables we often think of during the cooler months. This dish is a meal in itself. Lovely.

[bellini]

I haven't seen any broccoli as yet du to the late season, but I will be watching.

[fragoliva]

ottima ricetta...questa la provo sicuro.
A.

[Duespaghetti]

Mmmm...broccoli with toasted hazelnuts. What a wonderful combination! I'm eager to try this, also.

[Simona Carini]

Piacere mio, Cinzia.

Mine too, Frank.

Ciao Susan. I like to pair the broccoli salad to my French neufchatel cheese and some nice bread: the ensemble makes a great dinner.

Ciao Val. We are also having a late season, so I am enjoying when we have.

Grazie, fragoliva.

I hope you'll like it, Duespaghetti.

[astrofiammante]

anche a me piace l'aceto, però l'ho sempre usato per le verdure crude e non ho mai pensato l'uso su quelle cotte, è una piacevole novità la tua vinagrette ^______^ ciauzzzzzz

[Caffettiera]

I'm not a big fan of vinegar, although things are improving. When I was a child I was shocked by the amount of vinegar on vegetables at the school canteen, and I am still recovering. I am a big fan of broccoli though. The ones you cooked look really beautiful.

[Christine]

Lovely way to prepare broccoli, Simona. I love that top photo!

[Jann Mumford]

I love,love vinegar~this salad is something we could make year round! We eat broccoli at least once a week....can add this to our recipe file!

[Simona Carini]

Ciao Marta. L'aceto balsamico e' aromatico e quindi secondo me e' adatto a quest'uso. Fammi sapere se ci provi.

Ciao Caffettiera. I think balsamic vinegar may help you on the road to full recovery ;) Its flavor is more rounded. You can use just a little bit and add more as your palate becomes more comfortable with it. I have started to appreciate broccoli more once I had access to freshly picked ones: I think the freshness adds another dimension to their flavor.

Thanks Christine! I'll put them on the menu the next time we have dinner together.

Ciao Jann. Me too! I hope you'll like it.

[Catalina]

I love broccoli,but I know a lot of people who dislike it and I just can't seem to understand why, because I could eat pounds of it in one sitting :D I prefer my broccoli soft just like you, slightly salted and that's it, but your addition of vinegar and hazelnuts sounds really good :)

[Paz]

I love broccoli and I love the sound of this salad. It will be on my list of recipes to try. Thanks! ;-)

[Simona Carini]

Ciao Catalina. Wouldn't it be to sit down at the table together and share a huge bowl of broccoli? Maybe one day we'll do it, here or there.

Ciao Paz. Let me know if you try it :)