BROCCOLI SALAD WITH GARLIC AND SESAME
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid "cooks" the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You'll be making this one again.
Provided by Melissa Clark
Categories quick, salads and dressings, side dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
- In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 274 milligrams, Sugar 2 grams
FAVORITE BROCCOLI SALAD
This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.
Provided by Cookie and Kate
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
- Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
- In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
- Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
- Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.
Nutrition Facts : ServingSize 1 side serving, Calories 280 calories, Sugar 11.3 g, Sodium 234.1 mg, Fat 21.9 g, SaturatedFat 4.1 g, TransFat 0.1 g, Carbohydrate 17.8 g, Fiber 4 g, Protein 7 g, Cholesterol 9.2 mg
BROCCOLI "IT'S ADDICTIVE" CRACK SALAD
I love broccoli salad. LOVE IT! You know the kind with raisins or craisins, sunflower seeds, shredded cheese, bacon, broccoli florets, etc. etc. etc.? It's not salad, it's dessert. You can even pretend it's all healthy *snort* lol. I took all the elements of all the different versions I have tried, changed them up a bit and made it more evil and even more addictive. Get creative, there are so many things that could happily go into this salad and make it even more fantabulous.
Provided by Aussie-In-California
Categories Vegetable
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Put the broccoli, bacon bits (you can also use Baco's/aka Fake-on if you want to go all out veggie), dried apricots, raisins, chopped onions, and sharp shredded cheddar cheese into a large salad bowl.
- To prepare the toasted nuts. Place the chopped nuts into a medium fry pan over medium heat for 5 mins, stirring frequently. Drizzle the 2 tablespoons of honey over the nuts and turn heat to high, stirring and coating the pecans (or sunflower seeds, or peanuts) for 3 mins and then let them cool.
- Add nut pieces to the other solid ingredients in large bowl.
- Dressing: Pour the last five ingredients into a small bowl with a fork till well incorporated. Pour over salad and toss. Cover salad and let it rest in the fridge for at least 3 hours to let the flavors meld.
- ADDITION IDEAS: You can also add halved grapes, chopped apples, crumbled uncooked ramen noodles, canned mandarin segments, crumbled feta or blue cheese -- .
Nutrition Facts : Calories 353.2, Fat 22.8, SaturatedFat 3.9, Cholesterol 15.1, Sodium 267.6, Carbohydrate 37.5, Fiber 2.4, Sugar 25.5, Protein 5.3
ITALIAN BROCCOLI SALAD
This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures. As the broccoli sits with salt and vinegar, it softens and becomes slaw. Its mellow flavor is contrasted by the loud ingredients typically found in an Italian sub or chopped salad, like shallots, pickled peppers, olives and provolone. Feel free to add more protein in the form of cured meats, chickpeas, lentils or mozzarella; vegetables like sweet tomatoes or iceberg lettuce; or basil.
Provided by Ali Slagle
Categories dinner, easy, lunch, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse the sliced shallot under cold water and transfer to a large bowl.
- Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
- Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
- Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.
BROCCOLI SALAD
It is easy to understand why broccoli salad is a mainstay of potluck dinners and community gatherings. Not only is it a crowd-pleaser, but also raw broccoli is a clever make-ahead ingredient because it maintains its hardy texture and crunch over time. (This Southern-inspired recipe can be made up to 24 hours ahead, then stored in the fridge.) While most traditional Southern broccoli salads feature a creamy mayonnaise dressing and are finished with bacon bits and grated cheese, this vegan riff offers a punchy vinegar mixture that serves as a quick pickling liquid for the onions and raisins before it's used as the final dressing. If you are making this salad in advance, leave the toasted almonds out until you are ready to eat.
Provided by Hetty McKinnon
Categories lunch, weeknight, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
- Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
- After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
- Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
- When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.
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