Salad
- 2
heads fresh broccoli (~4 and 1/2 - 5 cups)
- 3/4
cup dried cranberries
- 1/2
cup sliced almonds
- 1/2
cup toasted and salted sunflower seeds
- 1
small package (8 ounces) sharp cheddar cheese
Dressing
- 1
cup full-fat mayo
- 1
tablespoon red wine vinegar
- 2-4
tablespoons sugar
- 1
large lemon
- 1/2
tablespoon poppyseeds
- Remove
the stems from the broccoli and cut into very small pieces. Fill up a bowl
with very cold water and a few cupfuls of ice.
- Bring
a pot of water to boiling point. Add in a heaping tablespoon of salt.
- Pour
the broccoli into the boiling water and count to 30. As soon as you get to
30 drain the broccoli and pour the broccoli into your prepared ice/water
bath.
- Allow
the broccoli to sit in the cold water until completely cooled. Then remove
with a slotted spoon to a salad spinner or bowl.
- Make
sure the broccoli is 100% dried before tossing it with anything else
(especially the dressing).
- Add
the cranberries, almonds (toast if desired), sunflower seeds, and sharp
cheddar cheese (that has been cut into very small cubes) to the bowl with
the broccoli.
- In
a bowl, whisk together the mayo, red wine vinegar, sugar, zest of one
lemon, and about 1 tablespoon lemon juice.
- Add
some salt and pepper, taste, and add more sugar (1-2 more tablespoons) or
lemon to personal preference (not too much lemon or the dressing becomes
too watery)
- Whisk
in the poppyseeds.
- Toss
the dressing with the salad and place in the fridge to marinate for 15-30
minutes.
- Toss
again and enjoy!
No comments:
Post a Comment