Grilled Broccolini & Arugula Salad w/ Pickled Cranberries

 
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I eat A LOT of salads, but very few of them make the blog. I knew this one had to be an exception when I served it at both Christmas and New Years (to rave reviews) and started making it for dinner at least once a week. Healthy, seasonal, and delicious, this is a new Winter favorite!

 

Phe Count:

90 mg phe / serving
Roughly 1.5 - 2g of protein / 6 exchanges
Yield: 4 servings

Ingredients:

3 C (183g) broccolini, or 2-3 bunches 
4 C (80g) arugula  
¼ C extra virgin olive oil 
5 cloves garlic, chopped
2 Tbsp preserved lemon  (recipe below) 
2 Tbsp lemon juice 
1 Tbsp sherry vinegar
1 tsp honey 
1 tsp Aleppo pepper or red chili flakes 
⅓ C pickled cranberries (whole)   (recipe below) 
Salt and pepper to taste
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Note: You will need to prepare the pickled cranberries and preserved lemon at least 24 hours in advance.
Those recipes are also detailed below.

If you can’t find fresh cranberries or they are no longer in season, you can use frozen
or substitute with dried cranberries and add pickled onions to this salad for a similar ‘zing’.  

Directions:

  1. Wash your broccolini and loosen each bunch into individual pieces. Leave the pieces large (do not trim) and place them on a tray to prepare for grilling. There is no need for oil. Once your grill is hot, simply cook your broccolini directly on the grate. Turn it, using tongs, every minute or so, until your greens are lightly charred. Then, remove from the heat.
    Note: do not leave your broccolini unattended. It only takes a few minutes to cook, and they need to be turned or they will quickly get too burnt.

  2. Once it has cooled, trim your broccolini. For this salad, I only use the delicate florets and cut them into bite-size pieces. Put them in a large bowl to start building your salad. 
    But, don’t trash the stems! I like to avoid waste as much as possible, and will thinly slice them to add to a veggie stir-fry or more greens to other dishes. 

  3. To prepare the dressing, heat your olive oil in a small skillet over medium heat. Then, add your garlic and cook, stirring frequently so it doesn’t burn. When the garlic begins to soften, add your aleppo pepper or red chili flakes. Continue to stir, so the peppers have time to release their heat into the oil, and set aside after a minute or two. 

  4. Next, whisk in your lemon juice, preserved lemon, vinegar, and honey. When everything is mixed evenly, set your dressing aside. 

  5. Add your arugula and pickled cranberries to your salad bowl and then gradually add your dressing, tossing as you go.
    Note: You probably won’t need all of it, but you’re the judge! I dress my salads as lightly as possible to still achieve a punch of flavor.

  6. Lastly, salt and pepper your salad to taste.

Pickled Cranberries

Ingredients:
2 12-ounce bags of cranberries
3 cups apple cider vinegar
3 cups granulated white sugar
3 cinnamon sticks, split into halves
1 tsp (whole) allspice berries
½ tsp whole cloves
½ tsp black peppercorns
½ tsp juniper berrie
½ tsp kosher salt
Cheesecloth and kitchen string
—
Yield: 3 pints

Directions:

  1. Bring sugar, vinegar, and cinnamon to a boil in a large saucepan over high heat.

  2. Cook, stirring the ingredients until sugar is completely dissolved. (about 3 minutes) 

  3. Cut a piece of cheesecloth to hold your allspice, cloves, peppercorns, and juniper berries, tying it closed with a piece of kitchen string (or cotton cooking twine). 

  4. Once your brining liquid is boiling vigorously, add your spice pack and cranberries to the saucepan. 

  5. Cook, stirring occasionally, until your cranberries pop open. This should take about 5 minutes. 

  6. Discard your spice packet and divide your cranberries between several sanitized glass jars. Cover them with brine and make sure at least one piece of cinnamon is in each jar. 

    Because this makes a large quantity, I recommend following a traditional, water-bath canning procedure.
    But, you can also store them in the refrigerator for weeks without going bad. 

    And, save any unused brine because it’s excellent as a shrub in cocktails or added to sparkling water!  

Preserved Lemon

This recipe was taken from one of my favorite cookbooks, LOVE AND LEMONS EVERY DAY
The book is filled with veggie-centric recipes that can be easily adapted for the PKU diet.
…And it’s beautifully written and photographed (I’m a sucked for quality content) - check it out!

Ingredients:
2 Meyer lemons (these are much thinner skinned than other varieties, but seasonal!)
1 Tablespoon cane sugar
½ tablespoon sea salt
—
Yield: 1.5 C

Directions:

  1. Finely dice the lemons, including the peel. (removing the seeds as you dice)

  2. Place all ingredients in a lidded jar.

  3. Cover and shake to mix thoroughly.

  4. Put it in the refrigerator to chill and combine overnight.
    (If in a rush, you can reduce this time to as little as 3 hours, but overnight is preferred)

    Note: these lemons will be good for about a week, but you can freeze them in small batches to use year-round.
    Sadly, meyer lemons are only ripe in the Winter.

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