The past few weeks I’ve been getting a lot of broccoli from my CSA (community supported agriculture). I love broccoli, and lucky for me, so does my family.
One of my favorite ways to make broccoli is to blanch it and then eat it as a snack with hummus or save it for later to use in salads or a quick stir fry. A simple toss in boiling water for just 30 seconds makes a big difference in the flavor and texture of broccoli. Broccoli florets are much more palatable when they’ve lost that squeaky, crunchy raw texture. Don’t get me wrong, I will eat broccoli raw, but when I have the time, a quick dunk in boiling water really saves the day 🙂
In this version, I added some fresh chopped mint and basil for additional layers of flavor. I also tossed in chopped hard boiled egg for a protein boost since I was feeling extra hungry after my workout! I didn’t use the crumbled bacon, cranberries or walnuts because I was in too much of a hurry, but you can imagine that they would all make it even more delicious, yum! Oh and if you don’t have time to make your own mayonnaise, I recommend this mayonnaise.
Broccoli and Apple Salad
2 heads of broccoli
2 carrots, peeled and grated
2 apples, granny smith or pink lady, peeled and chopped
1/4 cup minced red onion
1/4 cup dried cranberries
1/2 cup chopped walnuts
2 pieces cooked bacon, crumbled (optional)
Dressing
1/2 cupmayonnaise
2 tablespoons lemon juice
Pinch cayenne pepper
Salt and pepper
Chop off broccoli stems and cut florets in to bite sized pieces. Fill a large sauce pan filled half way with water. Bring to a boil over high heat. Place chopped broccoli florets into the water and blanch for 30 seconds to one minute, that’s it! Remove and rinse with cold water until cool.
Whisk together the mayonnaise, lemon juice, cayenne pepper, salt and pepper. Set aside.
Place broccoli in a large bowl. Add carrot, apple, and onion. Toss with dressing until even coated. Add more dressing as needed, as you like it. Sprinkle with cranberries, walnuts and bacon.
Best if eaten immediately!
Serves 4