Broccoli Carpaccio with Grapes and Watercress

Serving Size: 4
Total Time:


  • 0.33 cup pine nut
  • 0.5 tsp fine sea salt
  • 0.5 cup plain yogurt
  • 2 Tbsp Dijon mustard
  • 1 Tbsp honey
  • 1 very fresh head of broccoli (12 ounces)—cut into large florets, stem peeled and reserved
  • 1 cup seedless green grapes, halved
  • 0.5 cup golden raisin
  • 2 Ounce small watercress sprigs or pea shoots


  1. In a small skillet, sprinkle the pine nuts with the sea salt and toast over moderately low heat, shaking the skillet occasionally, until golden, 7 to 8 minutes.
  2. Meanwhile, in a small bowl, combine the yogurt with the mustard and honey.
  3. Using a sharp knife or the slicing blade in a food processor, very thinly slice the broccoli florets and stem. Arrange the broccoli in a single layer on 4 plates. Top with the grapes, raisins and watercress and drizzle with the dressing. Garnish the carpaccio with the pine nuts and serve.

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Recipe Credit: David Frenkiel and Luise Vindahl
Image Credit: Fredrika