Broccoli Carpaccio with Grapes and Watercress

By DreiFromBK

Ingredients

• 1/3 cup pine nuts
• 1/2 teaspoon fine sea salt
• 1/2 cup plain yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 very fresh head of broccoli (12 ounces)—cut into large florets, stem peeled and reserved
• 1 cup seedless green grapes, halved
• 1/2 cup golden raisins
• 2 ounces small watercress sprigs or pea shoots

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a small skillet, sprinkle the pine nuts with the sea salt and toast over moderately low heat, shaking the skillet occasionally, until golden, 7 to 8 minutes.

Meanwhile, in a small bowl, combine the yogurt with the mustard and honey.

Using a sharp knife or the slicing blade in a food processor, very thinly slice the broccoli florets and stem. Arrange the broccoli in a single layer on 4 plates. Top with the grapes, raisins and watercress and drizzle with the dressing. Garnish the carpaccio with the pine nuts and serve.