This is a wonderful variation on coleslaw in the style of The Salt Lick. The slightly bitter, almost raw broccoli mixed with dried fruit makes a brilliant accompaniment to rich meats.
Dressing 2/3 cup Dijon mustard 2 tablespoons wholegrain mustard 2/3 cup white vinegar 1/2 cup white sugar 2/3 cup vegetable oil 2 teaspoons salt 1/2 teaspoon ground white pepper
Salad 2 heads broccoli 3 teaspoons sesame seeds 3 teaspoons mustard seeds 1 large or 2 small carrots, peeled and grated 1/3 cup dried cherries or dried cranberries 1 red cabbage leaf, shredded (for colour)
To make the dressing, whisk or blend the mustards, vinegar and sugar until well combined and then add the oil slowly while continuing to blend or whisk.
Add the salt and white pepper, adjusting to taste.
To make the salad, put a large pot of water on the boil and shred the broccoli to a medium thickness with a knife or on a mandolin (or the equivalent blade on a food processor).
Drop the broccoli into the boiling water, stir once and drain immediately. Refresh the broccoli under cold running water to set the colour and stop the cooking process. Allow it to drain well and spin it in a salad spinner if necessary as wet broccoli will dilute the dressing. Place in a bowl.
Toast the sesame and mustard seeds for a minute or two in a frying pan, until they begin to pop and their aromas perfume the kitchen.
Tip the seeds over the broccoli then add the carrots, dried cherries and cabbage, toss with the dressing and serve.