Raw Broccoli Salad with a Vibrant Basil and Lime Dressing
This recipe is inspired by the raw broccoli salad in Chriskitch , a recipe book from a small London-based restaurant. Since moving down to London two hands is not enough to count the number of restaurants and cafes I want to visit. Chriskitch is definitely on the list. I think what I love about the recipes in this book is the style of cooking is similar to mine. By that I mean a blend of lots of cultures and cuisines. You see Middle Eastern, English, Polish and more influences in the book; everything looks delicious. Not only that but the photography is gorgeous. This broccoli salad is perfect for a light lunch, but I would recommend it as a side salad or starter. As you can see from the photos, it has a vibrant presence, and so it would serve as a great centre piece for a dinner party. If packing this salad for lunch, keep the dressing and nuts separate until serving.
1 head of broccoli
1 handful of fresh basil
juice of 1 lime
150g of toasted pecans
150g of raisins
50ml of extra virgin olive oil
salt and pepper
Preparation
- To a blender or food processor add the fresh basil, olive oil and lime juice. Blitz until smooth. Set aside.
- Using a mandolin or a knife, finely and carefully slice the broccoli as thin as possible.
- Add the sliced broccoli to a large salad bowl, top with the roasted pecans and raisins.
- Season the salad well with salt and pepper.
- Just before serving, dress with the dressing.
- Enjoy!
