Ginger Scallion Broccoli Salad

Serves 4

Recipe adapted from cooking.nytimes.com

For this salad, fresh broccoli is blanched and tossed in a tangy dressing while still warm, which helps it soak up all of the punchy flavors. The salad can be served warm, room temperature or cold, and can be enhanced with the addition of pan-fried organic tofu, white beans, or steelhead trout.

Ingredients

• ½ cup thinly sliced scallions (white and light green parts only)
• ¼ cup extra virgin olive oil
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon finely grated peeled fresh ginger, or 2 rehydrated Maranatha Farm Ginger Coins
• 1 Tablespoon white miso
• Kosher salt and freshly ground black pepper
• 1 pound broccoli florets, cut into 1 ½” to 2” pieces

Method

Bring a large saucepan of water to a boil.

Meanwhile, in a large bowl, combine the scallions, oil, lemon juice, ginger and miso; season with salt and pepper. Whisk until well combined, mashing the miso until it dissolves.

Lightly salt the boiling water, then add broccoli and cook until bright green and slightly softened, about 2 minutes. Drain very well, shaking the colander to remove the excess water. Transfer broccoli to a paper towel-lined plate and drain for 5 minutes, giving it a toss to eliminate any excess water.

Add broccoli to the large bowl with dressing, season with salt and pepper and toss until evenly coated. Transfer to a large serving bowl and serve warm, at room temperature or cold.