Broccoli Carpaccio with Grapes and Watercress

1. 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. 2

   Meanwhile, in a small bowl, combine the yogurt with the mustard and honey.

3. 3

   Using a sharp knife or the slicing blade in a food processor, very thinly slice the broccoli florets and stem.

4. 4

   Arrange the broccoli in a single layer on 4 plates.

5. 5

   Top with the grapes, raisins and watercress and drizzle with the dressing.

6. 6

   Garnish the carpaccio with the pine nuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.