Until I discovered this salad I never thought that I would be able to enjoy raw broccoli. The secret is in the preparation, which involves cutting the broccoli into small pieces and then marinading it in a tasty dressing.
This has the effect of softening some the fibers in the broccoli so that it takes on an almost cooked texture, while the flavors have the opportunity to penetrate beyond the surface. The longer you let this marinade the better it will taste so make sure you leave it more at least an hour. If there are any leftovers they will taste even better the next day.
For this recipe I used lemon basil, which has a distinctive flavor that really harmonizes well with the broccoli, garlic and olive oil but if you can’t find it regular basil will be just fine. You may wish to add a little grated lemon zest.
6 cups broccoli (chopped into small pieces)
6 Tablespoons extra virgin olive oil
1 tablespoon raw honey
2 cloves garlic (crushed or diced very small)
1 cup lemon basil
1 teaspoon Himalayan or Celtic salt
2 Tablespoons lime or lemon juice
Combine olive oil, lime juice, honey, garlic and salt in a large bowl and stir to mix well. Add chopped broccoli and stir to combine with the dressing. Slice lemon basil leaves thinly and add to the bowl and once again stir to combine all ingredients.
Let sit for at least an hour before serving, preferably for several hours. To make this more of a meal you can serve it with a nut cheese and sliced tomatoes.