Purple sprouting broccoli dressed with zingy salsa verde is a simple side dish that is out of this world delicious. Perfect spring recipe you simply have to try.
This super simple recipe featuring my favourite purple sprouting broccoli (PSB) and delicious and zingy green salsa verde makes a lovely side dish for any occasion.
I have already shared my love for purple sprouting broccoli as well as how to best prepare and cook it.
For this recipe I've chosen to stir fry/steam PSB until tender (but with a little bit of bite to it) and dress it with my take on Italian salsa verde (made with plenty of fresh dill) and generous sprinkle of toasted pine nuts.
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✔️ Why you'll love this recipe
- Delicious and fresh tasting side dish that will get you excited about new season's veg.
- Easy yet exciting purple sprouting broccoli recipe.
- Makes generous amount of versatile salsa verde that can be used as flavour enhancer with so many other dishes too.
📝 Ingredients and substitutes
Here's what you will need to make my Salsa Verde Purple Sprouting Broccoli:
Purple Sprouting Broccoli (PSB)- Our seasonal star. Once the season is over this recipe will work just as well with regular Calabrese broccoli, asparagus, green beans etc.
Extra Virgin Olive Oil (EVOO) - Really good quality EVOO is quite important here as it's base for our sauce so use the best you can afford (it really makes a difference).
Apple Cider Vinegar - It gives that acidity and zing to the sauce. You could also use lemon juice instead.
Wholegrain Mustard - I like using wholegrain mustard here but Dijon will also work well.
Capers - I absolutely adore capers and they work so well here, adding so much flavour. You could substitute them with some gherkins at a push.
I don't rinse capers here so they will also add certain amount of saltiness to your salsa. Bear that in mind when adding salt.
Garlic - More flavour. You could use some wild garlic here when in season.
Fresh Dill - My fresh herb of choice on this occasion. You could swap it for parsley, coriander (cilantro), mint, basil or even a mix.
You could also use some rocket (arugula) to introduce a slightly bitter note to your salsa.
Pine Nuts - I like subtleness of pine nuts as a little garnish. They add a bit of crunch and lovely flavour (especially when toasted) without being overpowering.
Feel free to use toasted almond flakes, chopped pistachios or toasted walnut pieces instead.
If you'd rather avoid nuts altogether, pumpkin or sunflower seeds will be great substitutes.
🔪 Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Start by preparing and cooking purple sprouting broccoli.
I went for my 2 in 1 stir frying and steaming method here (see: How to cook purple sprouting broccoli) but you could use any cooking method you want.
In a large pan with a lid heat up couple tablespoons of olive oil and once hot add prepared PSB.
Stir fry for couple of minutes giving them a shake or a stir until they start getting a bit of colour on them.
You can serve them as such or if you'd like them slightly more tender, pour in a splash or two of water, stir and cover the pan with the lid.
Steam PSB for 2-3 minutes until softened (timing will depend on the size).
Take off the lid to allow any remaining water to evaporate and set aside for a minute or two as you prepare your green sauce.
Put all salsa verde ingredients in a food processor and blend until smooth.
Taste and season with salt and pepper as required.
Toast pine nuts in a small, dry frying pan on a low heat until they start turning light brown and releasing gentle fragrance.
Watch them at all times as they burn easily.
To assemble, simply arrange PSB on a serving plate and drizzle over generous amount of salsa verde.
Finish by sprinkling over some toasted pine nuts.
Serve and enjoy!
🥡 Storing
Store: Salsa verde purple sprouting broccoli is best when served straight away, slightly warm although leftovers can be also enjoyed cold (store in the fridge for up to 2 days).
Leftover salsa verde will keep in the fridge for up to 5 days or it can also be frozen.
Freezing: Freeze salsa verde (on its own)for up to 3 months in ice cube trays for easy access as and when you need it.
Defrost: To defrost take out as many cubes of frozen salsa as you need and let them thaw in a bowl on the kitchen counter for couple of hours or overnight in the fridge.
🍴 Serving suggestions
This little dish is perfect served on its own + some crusty soda bread as a light lunch.
As a side dish it would go really well with so many mains. Try it with:
... and so much more!
💭 Pro tips
- Make double the amount of sauce. Salsa verde goes with so many dishes and vegetables, you will want to put it on everything.
- Use best quality ingredients you can afford for the sauce it does make a difference.
- You could make salsa verde by hand instead of using food processor for more rustic finish. Simply chop your herbs, garlic and capers with a knife as coarse or as finely as you want, add olive oil, vinegar and mustard and give it all a good mix. Season to taste.
❓ FAQ
Salas verde is simply put a "green sauce" and there are many different versions of it depending where in the world you are. Mine is roughly based on the Italian salsa.
It's such a versatile sauce you can serve it with pretty much anything.
Any roasted, steamed, grilled or raw vegetables, veggie traybakes, salads (use it as you would dressing), sandwiches (drizzle a bit over the filling).
It's also great used in a similar way to pesto. I love drizzling it over hummus or any other bean based dip or bean dish.
Anywhere you're after that bit of zingy flavour, salsa verde is your condiment!
Have you tried my Salsa Verde Purple Sprouting Broccoli?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 More recipes you might enjoy
Homemade Fresh Tomato Salsa (Pico De Galo)
Cucumber Raita (Vegan, Gluten-Free)
Wild Garlic & Walnut Pesto
Carrot Top Pesto
Broad Bean Dip
📋 Recipe
Salsa Verde Purple Sprouting Broccoli
Equipment
Ingredients
- 300 g purple sprouting broccoli cut into equal size pieces, really woody ends cut off, part of the stalk peeled if appears woody also.
- 2 tablespoon rapeseed/olive oil for frying
- 20 g pine nuts lightly toasted
Salsa Verde
- 5 tablespoon Extra Virgin Olive Oil
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon wholegrain mustard or Dijon
- 1 tablespoon (heaped) capers drained
- 1 small garlic clove peeled
- 20 g fresh dill or any other herb of choice
- salt and pepper to taste
Instructions
- Start by preparing and cooking purple sprouting broccoli. In a large pan with a lid heat up couple tablespoons of olive oil and once hot add prepared PSB.Stir fry for couple of minutes giving them a shake or a stir until they start getting a bit of colour on them.You can serve them as such or if you'd like them slightly more tender, pour in a splash or two of water, stir and cover the pan with the lid.Steam PSB for 2-3 minutes until softened (timing will depend on the size). Take off the lid to allow any remaining water to evaporate and set aside for a minute or two as you prepare your green sauce.300 g purple sprouting broccoli, 2 tablespoon rapeseed/olive oil
- Put all salsa verde ingredients in a food processor and blend until smooth. Taste and season with salt and pepper as required.5 tablespoon Extra Virgin Olive Oil, 1 tablespoon apple cider vinegar, 1 tablespoon wholegrain mustard, 1 tablespoon (heaped) capers, 1 small garlic clove, 20 g fresh dill, salt and pepper
- Toast pine nuts in a small, dry frying pan on a low heat until they start turning light brown and releasing gentle fragrance.Watch them at all times as they burn easily.20 g pine nuts
- To assemble, simply arrange PSB on a serving plate and drizzle over generous amount of salsa verde. Finish by sprinkling over some toasted pine nuts. Serve and enjoy!
Notes
- Nutritional information is approximate, per serving (based on 4 servings) and it should be treated as a rough guideline only.
- This recipe yields more salsa verde than you will need for the amount of PSB. Store it in the fridge and enjoy with other things as well.
- Salsa verde PSB is best enjoyed freshly made but leftovers can be stored in the fridge for up to 2 days.
- Salsa verde on its own can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Make double the amount of the sauce. Salsa verde goes with so many dishes and vegetables, you will want to put it on everything.
- Use best quality ingredients you can afford for the sauce it does make a difference.
- You could make salsa verde by hand instead of food processor for more rustic finish. Simply chop your herbs, garlic and capers with a knife as coarse or as finely as you want, add olive oil, vinegar and mustard and give it all a good mix. Season to taste.
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