Broccoli Salad

From Cook's Country | August/September 2012

Why this recipe works:

Most recipes for this salad leave the broccoli raw, but we found that cooking it briefly in boiling water improved both flavor and appearance. Adding the hardier stems to the cooking water before the florets levels the playing field, so both are tender at the same time. Drying the broccoli in… read more

Most recipes for this salad leave the broccoli raw, but we found that cooking it briefly in boiling water improved both flavor and appearance. Adding the hardier stems to the cooking water before the florets levels the playing field, so both are tender at the same time. Drying the broccoli in a salad spinner gets rid of excess moisture, so the dressing—a tangy mayo-and-vinegar mixture—doesn’t get watered down. A few add-ins bring crunch and salty-sweet balance to this salad.

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Serves 4 to 6

When prepping the broccoli, keep the stems and florets separate. If you don’t own a salad spinner, lay the broccoli on a clean kitchen towel to dry in step 3. You can make the salad up to six hours in advance.

Ingredients

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