Horseradish Broccoli Salad Food

YOGURT-HORSERADISH-DILL DRESSING

Steps:

• In a large bowl, whisk together the yogurt, relish, horseradish, honey, vinegar and mustard. Add the dill and toss. Cover and refrigerate until ready to serve. Serve with broccoli slaw or any other summer side.

BIG BATCH BACON HORSERADISH BROCCOLI SALAD

Steps:

• Cut broccoli and cauliflower into bite-size pieces and chop or sliver the onion. Combine all dressing ingredients in a large bowl, add the vegetables, and mix well. Cover and refrigerate overnight, stirring several times. Sprinkle crumbled bacon, peanuts, and optional toppings over top prior to serving. Tip: I use a large plastic container with a tight-fitting lid and shake occasionally to redistribute dressing and marinate the vegetables well. Adding the nuts and bacon just prior to serving will keep them crisper.

BROCCOLI & HORSERADISH SAUCE

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender., Meanwhile, in a small saucepan, combine the remaining ingredients. Heat over low heat until heated through. Serve with broccoli.

BROCCOLI SALAD WITH HORSERADISH DRESSING RECIPE

Steps:

• Separate the broccoli tops into small florets. Peel the broccoli stems and cut them in half lengthwise and then into ¼-inch slices. In a large saucepan, steam or boil the broccoli for 4 to 5 minutes until tender. Drain and let cool.
• In a large glass or stainless-steel bowl, whisk together the vinegar, horseradish, mustard, salt, and pepper. Add the oil slowly, whisking. Whisk in the sour cream. Add the broccoli, beef, tomatoes, and scallions, and toss to coat.
• Serve and enjoy.

BROCCOLI AND BROCCOLI STEM SALAD

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.

BROCCOLI SALAD

Steps:

• Cook bacon (I make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces.
• Chop up top of broccoli into bite size pieces.
• Mix broccoli, onions, bacon and mozzarella in large bowl.
• In separate bowl combine vinegar, sugar and mayo.
• Pour over broccoli mixture and toss to coat.
• Best if made a day ahead.

BROCCOLI WITH HORSERADISH SAUCE

Steps:

• Combine all ingredients except broccoli; stir well. Chill 3 to 4 hours.
• Separate broccoli into spears. Cook, covered, in a small amount of boiling water 8 to 10 minutes or until crisp-tender. Arrange in a dish. Top with sauce.

HORSERADISH POTATO SALAD

Steps:

• Cook potatoes in enough boiling water to cover for 30 minutes or just until tender.
• Drain well and cool enough to handle.
• Peel and cut potatoes into 1 inch cubes.
• Combine potatoes, bacon, eggs, and onions in a large bowl, tossing gently.
• Combine mayonnaise, sour cream, horseradish, parsley, salt, and pepper in another bowl.
• Combine this mixture gently with the potatoes.
• Cover and chill.