SUNNY'S QUICK STEAMED BROCCOLI SALAD
Provided by Sunny Anderson
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the broccoli: Steam the broccoli according to the package directions.
- Add the thyme, garlic and zest to a large bowl and brush or rub the ingredients against the bottom and sides of the bowl. Add the steamed broccoli and toss. Refrigerate until chilled.
- For the dressing: In a medium bowl, add the mayonnaise, sriracha, lemon juice, sugar and some black pepper. Whisk until the sugar dissolves.
- For the salad: Add the red onions, raisins and cranberries to the bowl with the dressing. Stir to combine.
- Discard the thyme from the broccoli. Add the dressing and gently fold until the broccoli is evenly coated. Serve chilled or at room temperature sprinkled with the almonds.
BROCCOLI AND BROCCOLI STEM SALAD
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
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-SPINACH SOUP WITH AVOCADO TOASTS
No cream required: Tahini gives this soup its buttery flavor and silky texture -- and makes a serving of dark leafy greens unusually enticing. Avocado toasts round out the meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
- Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
- Working in batches, puree soup in a blender until smooth.
- Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.
Nutrition Facts : Calories 455 g, Cholesterol 9 g, Fat 25 g, Fiber 13 g, Protein 16 g, SaturatedFat 5 g, Sodium 1044 g
STEPH'S BROCCOLI SALAD
I made this awesome broccoli salad for a birthday dinner and everyone really enjoyed it. It gets even better the longer it sits as the dressing melds with the salad. ENJOY!
Provided by Stephanie Dodd
Categories Other Salads
Time 10m
Number Of Ingredients 8
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!
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.
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BROCCOLI SALAD – STEPH GAUDREAU
From stephgaudreau.com
Reviews 8Category SaladCuisine Gluten-Free, Paleo, VeggiesTotal Time 35 mins
- Preheat your oven to 350F, and line a sheet tray with parchment paper. Lay the prosciutto slices on the tray in a single layer, and bake for 12-15 minutes or until crispy. Remove from the oven and set aside. (While the prosciutto is baking, I prepped the rest of the ingredients.)
- To chop the broccoli, I removed most of the stem and cut it into florets. Then, I put the broccoli florets into the food processor in a single layer (this took 3 batches) and pulsed about 10 times until the broccoli was finely chopped. You can certainly do this with a knife if you don’t have a food processor.
- In a very large bowl, combine the chopped broccoli, red onion, parsley, orange zest and juice, raisins, Brazil nuts, salt, and pepper. Stir everything well to combine, then add the mayo. Stir until the mayo is evenly distributed. If it’s too dry for your liking, add more mayo about a tablespoon at a time until it’s dressed the way you like.
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