From the blog For Love of the Table
Dressing:
3/4 c. (5 1/2 oz/155 g.) mayonnaise
4 t. (1 oz.) honey
2 T. white balsamic or apple cider vinegar (can add another teaspoon if you like an extra tangy dressing)
1/2 t. kosher salt
Pinch of cayenne, optional
Salad:
1/4 c. finely minced shallot or white of spring onion
1 lb. trimmed broccoli crowns
1/2 to 2/3 c. roasted and salted sunflower seeds (I love sunflower seeds, so I use 2/3 c.)
1/2 c. golden raisins, roughly chopped (or not—your preference)
Place the dressing ingredients in a bowl and whisk to combine. Taste and correct the balance and seasoning. I like my dressing pretty tangy, so I usually add more vinegar…maybe 1/2 to 1 teaspoon. Set aside.
Rinse the shallot (or onions) unde cold running water or soak in a small bowl of ice water for a few minutes. Drain well.
Trim the broccoli florets away from the stems. Slice the florets thinly. You will have little bits and larger pieces. This is the goal. Cut the stems into 1- to 1 1/2-inch lengths. Slice the lengths thinly (rough 1/8th inch thick). Cut the slices into sticks (a julienne). Place the chopped broccoli in a large bowl. Add the shallot, sunflower seeds, and raisins. Pour the dressing over and toss until the broccoli is well-coated with the dressing. Taste and correct the seasoning with salt and vinegar.
The salad can be served right away, but I like it best if it is chilled at least a half hour. It is still delicious the next day, too.
Serves four to six as a side dish.
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