from broccoli
Ingredients:
1 pint blueberries, washed and destemmed
½ small red onion, thinly sliced
4 tbsp white vinegar
salt
1 garlic clove, chopped
Juice of 1 lemon (about 3 tbsp)
2 tbsp olive oil
1 tsp yellow mustard
2 tbsp mayonaise
1 tsp Vietnamese fish sauce (optional)
1 pound broccoli, cooked according to your favored method (I roasted mine)
1 tbsp nutritional yeast
1 tsp finely grated lemon zest
freshly ground black pepper
Pickle the blueberries and onion: In a small container, combine the blueberries, onion, vinegar, 4 tablespoons of water and ½ teaspoon of salt. Let the mixture sit for a least 1 hour (after the blueberries are pickled, they’ll last forever in the fridge).
In a small bowl, combine the garlic, lemon juice, oil, mustard, mayonnaise, fish sauce and 1 teaspoon of salt and mix thoroughly.
Place the roasted brocoli in a large mixing bowl and add some of the dressing, tasting as you go, until eh salad is properly dressed.
Divide the dressed brocoli between two plates and top with some pickled blueberries and onion. Sprinkle the salads with the yeast, lemon zest, and black pepper and serve.
