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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Turn radish and celery leaves and broccoli peels into a tasty salad. Let nothing go to waste!
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| Lemon-Honey Vinaigrette | ||
| 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 | ||
| Salad | ||
| 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
- Whisk
- Vegetable peeler
Directions
- 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.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 10mg
- Sodium: 310mg
- Total Carbohydrates: 24g
- Protein: 13g
Daily Values
0%
Vitamin A 180%
0%
Iron 15%
0%
Calcium 30%