When you cook for a meditation center, inspiration often begins at the farmers market. One winter morning, we came across a Buddha’s hand citron—striking, fragrant, and full of character—and let it guide the meal. We paired it with crisp broccoli, tart pomegranate, and the richness of toasted pistachios. The dressing is simple, allowing the bursts of citrus, the brightness of pomegranate, and the natural sweetness of broccoli to shine through.
Ingredients
- 1 lb broccoli (florets and peeled stems, if available)
- 1 pomegranate, seeds removed
- 1 finger of Buddha’s hand citron, finely zested (or substitute zest of 1 lemon)
- 1 cup toasted pistachios
- ¼ cup red wine vinegar or fresh lemon juice
- ½ cup olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the broccoli: Cut into bite-sized pieces, using both florets and peeled stems if available. The stems, once trimmed of their fibrous outer layer, reveal a sweet, tender center. Cut the stems to a similar size as the florets for even texture.
Blanch the broccoli: Bring a pot of salted water to a boil. Add the broccoli and blanch for about 3 minutes, just until bright green and slightly tender. Immediately transfer to an ice bath to preserve the color and stop the cooking.
Slice the citron: Cut one finger of Buddha’s hand citron into thin rounds, using a sharp knife or mandoline. These add a beautiful floral citrus note. If substituting lemon zest, add it directly to the bowl in the next step.
Assemble the salad: In a large bowl, gently toss the blanched broccoli, sliced citron (or zest), toasted pistachios, and pomegranate seeds.
Dress and season: Drizzle with red wine vinegar or lemon juice and olive oil. Season to taste with salt and freshly ground black pepper. Toss lightly to combine and serve.