Raw broccolini & herb salad with cannellini beans

INGREDIENTS

4-5 bunches sprouting/young broccoli (florets, stalks, leaves & all) finely chopped/shaved

200g almonds, roughly chopped (also add in walnuts for extra Omega-3s)

2 cups parmesan cheese, finely shaved

2 cups parsley &/or mint, finely chopped

1 red onion, finely diced

400g tin cannellini beans, rinsed + drained

1 cup green Sicilian olives, pitted + chopped

1/3 cup sliced jarred jalapeños, chopped (optional for a bit of heat) 

1 cup pepitas

Dressing:

1/3 cup EVOO

2 lemons, juice + rind (unwaxed if possible)

1/3 cup Apple Cider or White Wine vinegar

1–2 cured anchovies (optional, for an extra Omega-3 kick),

1 tsp Dijon mustard

1–2 tsp honey

Dash of jalapeño brine (optional)

S&P 

METHOD

Toss all the salad ingredients in one very large bowl with your hands until well combined.

In a jar add all of the dressing ingredients and then shake well to emulsify. Taste and adjust seasoning or acidity to preference.

Dress only what you plan to eat as this is a BIG salad and will last in the fridge for a few days undressed.

Buon appetito 🍋