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cookabilityX-posted from my own journal and boilingwater. This salad is cheerful and mildly sweet and healthy. This was maybe more delicious the second day, but the broccoli was not as brilliant green, more subdued/yellower, but still attractive.
You will need: to use scissors and/or a paring knife; measuring cups for liquids; to boil 2-4 liters of water; lift that pot and pour the water over the broccoli and cranberries; lift and drain the bowl of blanched ingredients; empty the drained ingredients onto a tray to dry.
Broccoli Salad Recipe:
2 bunches of broccoli (this prep method is the one I find to be fastest and least wasteful)
--snip florets off with scissors, use scissors to cut down larger florets (cut once or twice / or X across the stem end of the floret, then pull it apart); I did this in a large bowl in my lap while watching TV *g*
--peel and chop stems (cut into the wide end of the stem with a paring knife as though you were going to cut off the thick skin, but don't keep cutting--grab the cut bit between thumb and forefinger. The thick skin should come away perfectly, with no waste.); you could use the scissors for this as well
1c dried cranberries
...in a large bowl, pour boiling water (lightly salted) over broccoli and cranberries, stir, wait 2min, drain well (using a free-standing colander set in the sink)
...spread onto cloth-lined pan & cool, mixing gently to dry further
...return to bowl
1/2c raw pumpkin seeds
...add to broccoli and cranberries
(almost) 1c dressing: mix together the following
--1/4c olive oil
--1/4c canola oil
--1/3c white wine vinegar
--1T dijon-honey mustard
...mix dressing gently with other ingredients
...season to taste, if you think you would like more salt or sweetness
...serve immediately or next day, cold or room temperature
...should be stored, covered, in a fridge for up to 4 days
Three photographs documenting the process: left to right, they show:
1) small-cut broccoli florets in a wide & deep Tupperware bowl, with a pair of large kitchen shears used to cut the florets to less than one inch cube dimensions
2) broccoli florets with chopped stems mixed with cranberries drying on a dishtowel after the step with the boiling water
3) the finished salad of bite-sized broccoli pieces, cranberries, and raw pumpkin seeds, all coated with the clear, shiny dressing
Some alterations:
* Use a bag of "broccoli slaw" mix from the grocery store, blanch for only one minute.
* Steam vegetables and cranberries together in microwave with a little water & a cover, stirring every 30 seconds on high until the vegetables are tender and crispy (maybe 2 minutes).
* Use a pre-made dressing.
* Substitute green beans or grated/chopped carrots for the broccoli.
* Use diced apples instead of the cranberries.
* Use a food processor to cut broccoli & avoid peeling the stems -- process stems and florets separately.
boilingwater. This salad is cheerful and mildly sweet and healthy. This was maybe more delicious the second day, but the broccoli was not as brilliant green, more subdued/yellower, but still attractive.You will need: to use scissors and/or a paring knife; measuring cups for liquids; to boil 2-4 liters of water; lift that pot and pour the water over the broccoli and cranberries; lift and drain the bowl of blanched ingredients; empty the drained ingredients onto a tray to dry.
Broccoli Salad Recipe:
2 bunches of broccoli (this prep method is the one I find to be fastest and least wasteful)
--snip florets off with scissors, use scissors to cut down larger florets (cut once or twice / or X across the stem end of the floret, then pull it apart); I did this in a large bowl in my lap while watching TV *g*
--peel and chop stems (cut into the wide end of the stem with a paring knife as though you were going to cut off the thick skin, but don't keep cutting--grab the cut bit between thumb and forefinger. The thick skin should come away perfectly, with no waste.); you could use the scissors for this as well
1c dried cranberries
...in a large bowl, pour boiling water (lightly salted) over broccoli and cranberries, stir, wait 2min, drain well (using a free-standing colander set in the sink)
...spread onto cloth-lined pan & cool, mixing gently to dry further
...return to bowl
1/2c raw pumpkin seeds
...add to broccoli and cranberries
(almost) 1c dressing: mix together the following
--1/4c olive oil
--1/4c canola oil
--1/3c white wine vinegar
--1T dijon-honey mustard
...mix dressing gently with other ingredients
...season to taste, if you think you would like more salt or sweetness
...serve immediately or next day, cold or room temperature
...should be stored, covered, in a fridge for up to 4 days
Three photographs documenting the process: left to right, they show:
1) small-cut broccoli florets in a wide & deep Tupperware bowl, with a pair of large kitchen shears used to cut the florets to less than one inch cube dimensions
2) broccoli florets with chopped stems mixed with cranberries drying on a dishtowel after the step with the boiling water
3) the finished salad of bite-sized broccoli pieces, cranberries, and raw pumpkin seeds, all coated with the clear, shiny dressing
Some alterations:
* Use a bag of "broccoli slaw" mix from the grocery store, blanch for only one minute.
* Steam vegetables and cranberries together in microwave with a little water & a cover, stirring every 30 seconds on high until the vegetables are tender and crispy (maybe 2 minutes).
* Use a pre-made dressing.
* Substitute green beans or grated/chopped carrots for the broccoli.
* Use diced apples instead of the cranberries.
* Use a food processor to cut broccoli & avoid peeling the stems -- process stems and florets separately.