Brassicaceae Salad with Spinach, Couscous and Nuts

Brassicaceae Salad with Spinach, Couscous and Nuts
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  1. 1 pound mixed broccoli and/ cauliflower, coarsely chopped
  2. juice of 2 juicing oranges
  3. 2 large shallots, minced
  4. 1/4 cup gnarly mustard
  5. 1/4 cup cider vinegar
  6. 1/3 cup good tasting extra virgin olive oil
  7. Salt and freshly ground black pepper to taste
  8. 8-12 large leaves spinach, triple washed
  9. 2 cups cooked whole wheat couscous or brown rice
  10. 2/3 cup coarsely chopped nuts of your choice
  1. Steam the broccoli and cauliflower for 10 minutes until tender-crisp.
  2. Rinse briefly to stop the cooking.
  3. Meanwhile, whisk the orange juice, shallots, mustard, vinegar, and olive oil in a small bowl.
  4. Salt and pepper to taste.
  5. To arrange the salad, lay spinach on four plates.
  6. Drizzle with a little of the dressing.
  7. Layer with couscous or rice, broccoli/cauliflower, drizzling a bit more dressing after each.
  8. Sprinkle with nuts, then lightly pepper over all.
  9. Can be served slightly warm or chilled.
  1. Double the dressing recipe to keep up to 5 days in the fridge for other salads.
Stonebridge Farm CSA