Prepare Lemon-Honey Vinaigrette: Whisk together lemon zest, lemon juice, honey, apple cider vinegar, salt, and pepper in a small bowl. Slowly whisk in olive oil; cover and refrigerate until ready to serve.
Broccoli, Celery and Radish Salad
Turn radish and celery leaves and broccoli peels into a tasty salad. Let nothing go to waste!
Servings and Ingredients
|1 tsp. lemon zest|
|2 tbsp. Fresh lemon juice|
|2 tbsp. Hy-Vee honey|
|1 tbsp. Hy-Vee Select apple cider vinegar|
|¼ tsp. Hy-Vee kosher sea salt|
|⅛ tsp. Hy-Vee ground black pepper|
|¼ c. Hy-Vee Select olive oil|
|3 lbs. fresh broccoli|
|6 medium radishes with tops|
|1 bunch(es) celery with leaves|
|2 c. arugula|
|1 ½ oz. Parmigiano-Reggiano cheese|
Things To Grab
- Small bowl
- Vegetable peeler
- Cut florets from broccoli; reserve for another use. Peel tough outer later of broccoli with a vegetable peeler; discard peels. Cut ribbons of broccoli from tender interior of stalks; transfer to a large bowl.
- Trim radish leaves and thinly slice radishes; add leaves and slices to bowl. Trim leaves from celery; reserve 1/3 cup. Thinly slice four stalks celery on the diagonal about 1/8 inch thick; add celery leaves and slices to bowl. Add arugula; toss ingredients to combine.
Arrange salad mixture on five plates. Shave cheese with a vegetable peeler; add shavings to salads. Drizzle with Lemon-Honey Vinaigrette.
250 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 10mg
- Sodium: 310mg
- Total Carbohydrates: 24g
- Protein: 13g
Vitamin A 180%