It’s hard to believe we’re into August already. The lingering, slower-paced days of summer are coming to a close. Over the summer, I’ve enjoyed many meals outdoors on my deck with excellent people, food and drinks. We’ve barely eaten at a table for months, instead sitting on the “conversation” set or sunk deep in Muskoka chairs, fumbling with plates on our laps and drinks on the chair arms, just so we can squeeze every last drop of sunshine out of summer before it disappears.
Summer salads have been a staple for post-work and weekend dinners, ditto burgers, corn on the cob, grilled eggplant, grilled chicken – grilled everything, really. Leafy lettuces have been the base of most of our salads because they’re quick, easy, refreshing and versatile. However, sturdy cruciferous vegetables, like broccoli, still deserve a place on the summertime plate. I made a scrumptious roasted broccoli salad a few months ago, but the hot weather demands the crispy, refreshing qualities of a raw broccoli salad (or broccoli slaw).
Quinoa makes this hearty, while shavings of thinly sliced Jarlsberg cheese give a delicate nuttiness, mild tang and gentle creaminess to the mix. And, while I’m no stranger to cheese, Jarlsberg cheese is completely new to me. From Norway, it’s prized for its flavour, texture and gloriously classic appearance (aren’t those holes darling?). When I asked my boyfriend about what he would make with this cheese, he immediately thought of melting it onto bread, transforming the works into raclette or making cheese sauce. All good ideas, but I wanted to go fresher, brighter and more summery. (Not that we won’t be having a raclette party come September, mind you.)
Like sunshine on a plate, this cheesy, curried, whole grain broccoli salad will usher you into the final days of summer. Even if you don’t get a chance to make this recipe before the end of the month, pack it up for work or school in September – cheese is always in season.
- 2 cups very finely chopped broccoli florets (save the stalks to make noodles, like this recipe here)
- 1½ cups cooked, cooled quinoa (from ½ cup dry quinoa)
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh mint
- ¼ cup raisins or dried cranberries
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon mild or hot curry powder
- ½ teaspoon turmeric
- ½ teaspoon salt
- Ground black pepper, to taste
- 1 cup thinly shaved or grated Jarlsberg cheese
- Toss all ingredients except cheese together in a large bowl. Gently stir in cheese. Serve or store airtight in refrigerator for up to 3 days.
Disclaimer: This post was created in partnership with Jarlsberg Cheese and I received compensation for my participation. All opinions are my own. 0