Broccoli, Quinoa and Purslane Salad

By Martha Rose Shulman

Published October 20, 2013

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(85)
Comments
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Slice the raw broccoli very thin for this delicious salad. If you can’t find purslane you can substitute mâche.

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Ingredients

Yield:Serves 4 to 6

  • ½ pound broccoli crowns (about 2 large), sliced very thin

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon sherry vinegar

  • Salt to taste

  • 1 garlic clove, puréed

  • Freshly ground pepper to taste

  • 6 tablespoons extra virgin olive oil

  • ¼ pound purslane, thick stems trimmed, or mâche

  • 1 ½ cups cooked quinoa

  • 2 tablespoons finely chopped tarragon

  • 1 ½ cups wild or baby arugula

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

14 grams carbs; 198 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 2 grams fiber; 296 milligrams sodium; 4 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the sliced broccoli and all the little bits of florets that remain on your cutting board after you slice it in a large bowl.

  2. Step 2

    Whisk together the lemon juice, vinegar, salt, garlic, pepper and olive oil and toss with the broccoli. Let marinate for about 10 minutes while you prepare the remaining ingredients.

  3. Step 3

    Add the purslane or mâche, the quinoa and the tarragon to the bowl and toss together.

  4. Step 4

    Line plates or a platter with the arugula, top with the salad, and serve.

Tip

  • Advance preparation: Broccoli retains its color and flavor much better in the presence of a dressing when it isn’t cooked. This will keep for a day in the refrigerator.

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Ratings

4 out of 5
85 user ratings
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Comments

Judy

Had left-over quinoa that I wanted to use up but didn't have purslane or currents. Substituted dried cranberries for the latter. Added pepitas for crunch. Served on arugula as recipe instructs. I'd make it again. It was very satisfying.

hstuart

Couldn’t find purslane or mache, so did without. Used very fresh broccoli & arugula from the farmers market. Excellent!

Bennett

Purslane is an abundant weed on my yard. Good and tart. Use in salads and smoothies. A superfood with omega 3 and antioxidants. Very healthy.

Kristan

I also can’t find purslane or maché usually. Watercress works very well instead.

Rachel

I left out the quinoa because I just wanted a side salad- used lovely local arugula and crisp green leaf lettuce, added radishes. Followed instructions otherwise. Dressing was great but not enough of it - will make again.

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