Broccoli Salad Recipe Alex

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BROCCOLI AND BROCCOLI STEM SALAD



Broccoli and Broccoli Stem Salad image

I always cut the tops off the broccoli and am left with the stems on the counter. It makes me want to put them to good use! The stems are meaty and have a slight mustard flavor, but they can often be tough. Roasting them tenderizes the texture so they can be mixed with the florets for a tasty salad. As a side note, you can also roast the stems even more until completely soft and puree them for a stem pesto. There's a group of flavors in this dish that all work nicely: broccoli, mustard, horseradish and arugula. It's also a vibrant green dish that's great for spring!

Provided by Alex Guarnaschelli

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

4 small heads broccoli with stems
3 tablespoons extra-virgin olive oil, plus additional for drizzling
Kosher salt and freshly ground black pepper
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

Steps:

  • 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.

EASY BROCCOLI SALAD



Easy Broccoli Salad image

After sampling this broccoli salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great everytime. -Sara Sherlock, Pork Alice, British Columbia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 cups fresh broccoli florets
3/4 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar

Steps:

  • In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 420 calories, Fat 35g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 585mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.

BEST BROCCOLI SALAD



Best Broccoli Salad image

I made this salad for an end of school year pot luck. The following year I was asked if I would bring it again. People remember this salad from year to year. It can be made the day before and chilled - which is very helpful. It uses a full pound of bacon. The cook time is actually "chill time" in the refrigerator.

Provided by Trisha W

Categories     Pork

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 bunch broccoli (tops only, broken into small pieces)
1/2 cup raisins
1 cup sunflower seeds
1 small onion, chopped (or less)
1 lb bacon, fried crisp and crumbled
1 cup mayonnaise
1/2 cup sugar
2 tablespoons apple cider vinegar

Steps:

  • Combine all the salad ingredients, tossing well to mix.
  • Mix the dressing ingredients together then toss with the salad mix.
  • Let stand at least 1 hour in the refrigerator (can be made the day before).

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