I doubt there's anyone within reading range of this recipe who has not been touched in some profound way by cancer. Whether it's you, a loved one, a colleague, a parent of one of your child's friends, or someone else in your circle of known or loved, you have undoubtedly come into contact with some facet of this terrible disease.
This past February, I lost a cherished uncle to cancer, after a long, brave struggle. He was 57 years old. Stage IV when he was diagnosed in 2001, he carried on through countless surgeries and chemotherapy treatments, enduring thanks to an absolutely indomitable will; an amazing sense of humor; and the bottomless love and commitment of his wife, sons, siblings, family, neighbors and friends, and countless others. His medical team at various NYC hospitals and medical facilities made an extraordinary effort on his behalf, and justly so -- he was an extraordinary person.
When I learned of the opportunity to take part in the Cooking to Combat Cancer 2 event, only a few hours before the deadline approached, I dropped everything and immediately prepared something to post. Thanks, Chris, for the chance to take part in the fight against cancer in this way.
Fresh Broccoli Salad
Broccoli is a great way to add cancer-fighting phytonutrients like sulforaphane and indole-3-carbinol to our diets. This recipe helps broccoli make the transition from winter veggie to fresh spring salad. Do yourself and your family a favor and make some today. Leftovers keep well for the next day's lunch.
- 4 cups broccoli florets, cleaned and broken into bite-size pieces
- 6 red radishes, cleaned, halved, and thinly sliced
- 1/3 cup extra-virgin olive oil
- 2 tablespoons rice wine vinegar
- 1/4 of a fresh lime
- 2 cloves garlic, minced
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper to taste
- Additional olive oil if necessary
- Place broccoli florets in a large nonreactive mixing bowl. Add radish slices and toss.
- In a small bowl, whisk together olive oil and vinegar. Squeeze in fresh lime juice. Add garlic and mustard and whisk to combine.
- Pour dressing over broccoli in bowl and toss to coat. Season to taste with kosher salt and black pepper. Cover salad and let sit in the refrigerator for at least 1/2 hour.
- Toss before serving. If the broccoli has absorbed all of the dressing, drizzle with a little additional olive oil before serving.
Makes 4 generous servings