Stephs Broccoli Salad Food

CRISPY BROCCOLI SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the ground almonds and garam masala together with some seasoning. Stir the broccoli pieces with the egg to coat, then in the almond mix. Tip onto a lined baking tray and put into the oven to roast for 15 mins.
• Mix the onion with half the lemon juice and a splash of water, then set aside to lightly pickle. Mix the remaining lemon juice with the yogurt, season and set aside.
• In a large mixing bowl, mix the cooked mixed grains with the rocket and most of the red onion. Drizzle in half the dressing, toss, then tip onto a serving plate and top with the crispy broccoli. Drizzle with the remaining dressing, mint leaves and a final scattering of red onion slices.

BROCCOLI SALAD

Steps:

• Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
• Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
• In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
• Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

BROCCOLI SALAD

Steps:

• With a potato peeler shave the outer skin off the broccoli stalks and cut the tops (florets) off. Cut the broccoli stalks into thin sticks (like celery sticks) and break the tops into smaller bite-sized pieces.
• Put a pan on medium heat and coat the bottom with toasted sesame oil. When the pan is hot, add the broccoli (listen for the sizzle!). Lightly toss and add shaved ginger, a splash of soy sauce, a pinch of chili flakes and the garlic. Continue tossing until the broccoli is cooked but is still a little crisp. Garnish with a sprinkle of crushed almonds.

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.

STEPH'S BROCCOLI SALAD

Steps:

• 1. Cook bacon over medium-high heat, turning occasionally, until evenly browned (about 10 minutes). Drain the bacon slices on a paper towel-lined plate; crumble bacon.
• 2. Place the broccoli florets, onion, raisins, and bacon in large bowl.
• 3. Stir mayonnaise, sugar and vinegar together in a bowl; mix well. Pour dressing over broccoli mixture and toss to coat. Season with salt and pepper. Let sit for several hours. Delish!