Cold Broccoli Salad

Ingredients:

1 small head of broccoli

3 scallions, thinly sliced, white part only

1 small carrot, peeled and grated

1 stalk celery (preferably from the heart), thinly sliced

¼ cup celery tops, chopped (plus extra for decorating)

1 teaspoon grated lemon rind

¼ cup low fat mayonnaise

¼ cup low-fat Greek yoghurt

1/8 teaspoon whole grain mustard

Salt & pepper to taste

Cooking directions:

1.       Separate the broccoli florets from the thick stem.  Divide the florets into tiny pieces.

2.       Steamflorets for two minutes until bright green in color. Remove immediately and allow to cool.

3.       Meanwhile, peel one of the broccoli large stems, remove the end, and grate.

4.       Put florets, grated broccoli stem, carrots, celery, celery tops and lemon rind in a medium size bowl and toss lightly being careful not to damage the florets.

5.       In a smaller bowl blend together the mayonnaise, yoghurt and mustard.

6.       Add to vegetable mixture and gently toss.

7.       Add salt and pepper to taste.  If the mixture is not wet enough to hold together, add more yoghurt.

8.       For a pretty presentation, place a ring mold onto a chilled plate and fill it with the mixture. Gently pat down with a spoon to make sure it is tightly packed. 

9.      Carefully remove the ring and decorate the top of the salad with a sprig of celery and a few micro greens such as purple radish.  Serve with slices of lemon and avocado. 

Serves: 4-6 depending on size of ring. This dish is perfect as a starter or luncheon dish. 

Wine recommendations: Sauvignon Blanc, Albariño, Pinot Blanc, a dry Vouvray, Grüner Veltliner, or Greco di Tufo.