Huck's Broccoli and Lettuce Salad with an Accidental Ranch

• portions: Makes 4 small salads

Ingrédients

1 large head of broccoli (about 1 lb/450 g), cut into florets, stem peeled and cut into discs a scant ¼ inch (5 mm) thick extra-virgin olive oil sea salt and black pepper

1 baby romaine lettuce (about 9 oz/250 g), finely sliced

½ lemon

2 tablespoons toasted pine nuts

2 green onions, finely sliced

For the Accidental ranch dressing

½ cup (125 g) regular or vegan mayonnaise

½ cup (60 ml) buttermilk

½ teaspoon garlic powder or 1 garlic clove, grated

1 green onion, finely sliced

Instructions

Preheat the oven to 375°F (190°C).

Place the broccoli on a sheet pan and drizzle with olive oil. Season with sea salt and black pepper and roast for 15 minutes, until the broccoli is just tender and browned. Allow to cool for a few minutes.

Slice the dressing ingredients, the green onion and garlic (if using).

Meanwhile, make the dressing by whisking together the mayonnaise, buttermilk and garlic powder or garlic in a small bowl. Add the green onion and stir to combine.

Place the lettuce on a large serving plate or in a bowl and top with the broccoli. Squeeze over the lemon half and top with the pine nuts, green onion and ranch dressing (as much or as little as you like). Serve immediately.

Notes: This salad is also endlessly adaptable-bulk it up by topping with chickpeas, grains, avocado, peas, feta or roasted vegetables.

I used garlic powder the first time I made this dressing (for convenience), but a small clove of grated garlic works just fine as well.

Notes

From: ‘Tenderheart’ by Hetty Lui McKinnon

PITA: 1/5

Overall: 4.5/5

Very very good salad! Would eat a lot more

If want a bit more kick, add more buttermilk

Nutrition

• Calories: 305
• Lipides Totaux: 25g
• Glucides Totaux: 16g
• Protéines: 7g