Carte Blanche Recipes: Crispy Broccoli Salad by The First Mess

March 16, 2016

When we asked a trio of bloggers to put their own unique spin on our blank-slate Lotus Dinnerware and share a recipe, vegetable gardener and The First Mess blogger Laura Wright delivered an earthy setting and a similarly wholesome salad—a perfect pairing to welcome spring.

Crispy Broccoli Salad with Black Rice, Miso and Dill
WHAT YOU’LL NEED

For the dressing
2 tablespoons fresh lemon juice
1 teaspoon light miso paste
1 teaspoon pure maple syrup
Sea salt and ground black pepper, to taste
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh dill (approximately 1 sprig)

For the salad
1 cup black rice (feel free to substitute wild or long-grain brown rice)
3 ½ cups broccoli florets (approximately 1 bunch)
1 teaspoon extra virgin olive oil
Sea salt and ground black pepper, to taste
1 medium beet (any color), peeled and shaved very thin
2 green onions, sliced
2 tablespoons chopped fresh dill (approximately 2 sprigs)
¼ cup toasted sunflower seeds

HOW TO MAKE IT…

Preheat the oven to 400°F.

Make the dressing. Combine the lemon juice and miso paste in a jar with a tight-fitting lid. Use the back of a spoon or small spatula to gently mash the miso paste, mixing it with the lemon juice so it’s less chunky. Add the maple syrup, salt, pepper, olive oil and dill to the jar. Close the lid and shake vigorously until fully combined. Check the dressing for seasoning, adjust accordingly, and set aside.

Place the black rice and 2 cups of water in a medium saucepan; cover and bring to a boil over medium-high heat. Once boiling, lower heat to a simmer and cook, covered, for 40 minutes (or until all liquid is absorbed). Remove saucepan from heat and let sit for 10 minutes. Fluff rice with a fork and allow to cool slightly.
On a baking sheet, toss the broccoli florets with olive oil, salt and pepper. Slide the sheet into the oven and roast until the florets are lightly browned and crisp (about 15 minutes). Remove broccoli from the oven and set aside.

Spoon cooked rice onto your serving platter and toss lightly with half of your Miso and Dill Dressing. Scatter the crispy broccoli florets over the rice and top with shaved beets, green onions, dill and sunflower seeds. Drizzle the remaining dressing over the salad and serve!

See how two more bloggers styled the Lotus Dinnerware.