Alex Guarnaschelli's Broccoli and Broccoli STEM Salad | The Kitchen

Alex prepares a bold dressing with mustard, creamed horseradish and lemon zest for her roasted broccoli salad! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3oqy3Ce Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Broccoli and Broccoli Stem Salad RECIPE COURTESY OF ALEX GUARNASCHELLI Level: Easy Total: 30 min Active: 15 min Yield: 6 to 8 servings Ingredients Broccoli: 4 small heads broccoli with stems 3 tablespoons extra-virgin olive oil, plus additional for drizzling Kosher salt and freshly ground black pepper Vinaigrette: 1/4 cup Dijon mustard 1/4 cup extra-virgin olive oil 2 tablespoons creamed horseradish 1 tablespoon lemon zest plus 2 tablespoons lemon juice 2 pinches sugar or a dash of honey 10 to 12 fresh whole tarragon leaves 1 heaping cup baby arugula leaves Directions For the broccoli: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Cut the florets into small, fairly even-sized pieces. Trim off the hard bottom of the stems and peel the stems like carrots. Cut the peeled stems into about 1/2-inch rounds. You should have 8 to 9 cups loosely packed broccoli. Arrange the stems and florets in a single layer on the baking sheets, with all of the stems on one sheet. Toss with the olive oil and season with salt and pepper. Roast until the broccoli florets and stems are tender and a little browned, 15 to 20 minutes. For the vinaigrette: In a large bowl, whisk together the mustard, oil, horseradish, lemon zest and juice and a pinch of sugar or honey. If the dressing is too thick, whisk in a splash of water. Add the tarragon. To serve: Toss the broccoli stems in the dressing to coat them fully. Add another pinch of sugar. Add the florets and gently toss to coat. Use scissors to cut the arugula into bite-size pieces into the bowl, add another drizzle of oil and gently toss again. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #AlexGuarnaschelli #TheKitchen #FoodNetwork #BroccoliSalad Alex Guarnaschelli's Broccoli and Broccoli STEM Salad | The Kitchen | Food Network https://www.youtube.com/watch?v=2GxAyMFiZOQ