Broccoli Salad with Radish Preserves

Serves 2-4


½ cup radish preserves (recipe below)
¼ cup extra virgin olive oil
2 tbsp rice wine vinegar
¼ cup fresh herbs*
1 cup grilled onions, sliced
2 heads broccoli, sliced and blanched
1 tbsp salt
¼ cup Dutchman cheese
¼ cup almonds, chopped fine

*today we’re using parsley and lemon balm, but you can sub out for dill or chives.

  1. In a large mixing bowl, combine radish preserves, extra virgin olive, vinegar and dill.
  2. Add broccoli, grilled onions, cheese and chopped almonds and toss to combine.
  3. Chill and serve.

Directions, hints and tips for blanching and grilling veggies can be found on our website here:

Radish Preserves

2 cups shredded radishes
2 ½ cups sugar
2 cup apple cider vinegar
¾ cups water

  1. Combine ingredients in a stock pot. Simmer for 1-2 hours on low, stirring frequently.
  2. Pulse with food processor or stick blender.