I love veggies and fresh salads but in the winter, at the end of the day, I need a warm meal. This warm salad and warm dressing does just the trick.
- 1/2 onion diced
- 1 celery stalk, diced
- 1 1/2 cup brussel sprouts quartered
- 8 asparagus spears cut to two inch spears
- 1 large head of broccoli chopped
- 1 large bunch of beet greens chopped
- 1/4 cup chopped italian parsley
Organic ingredients for dressing:
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 1/4 cup chicken broth
- 3 diced slices of genoa salami
- 2 tbsp goat cheese
- 1 tsp minced garlic
- 1 tsp chopped fresh basil
- 1 tsp red pepper flakes
- salt and pepper to taste
Place oil, butter, and salami in a small saucepan on medium heat. Once it appears that the salami is starting to render, add in garlic and simmer for a couple minutes. Add heavy cream and goat cheese and whisk until the cheese is fully melted and incorporated. Slowly add chicken broth and red pepper flakes while whisking. Remove the dressing from heat and cover until you want to use. Dressing will slightly thicken.
Place a lightly oiled wok or frying pan over medium heat. Add celery and onion to season the pan. Add diced broccoli stem if you choose to use this part (no sense in wasting it after all!)
Layer the ingredients in the following order: Brussels sprout, asparagus, broccoli. Cover and allow to cook for 7 minutes. remover cover and stir ingredients together.
Add beet greens and Italian parsley and continue to stir. Cover for a couple minutes to warm the greens.