This is a famous Broccoli Salad from the New York Times. Seeing all the amazing reviews, I tried it once, had a nibble, and wasn’t convinced. But then I kept nibbling and couldn’t stop. I’m now convinced. (And I’ve made it countless times since!)

Famous NY Times Broccoli Salad with cumin, garlic and sesame

Welcome to Day 2 of the RecipeTin Eats 30 Day Holiday Salad Marathon, a day where I’m bringing you something simple yet intriguing and little bit different!

It’s a wildly popular raw Broccoli Salad by Melissa Clark of New York Times Cooking. Red wine vinegar lightly “cooks” the raw broccoli, then it’s marinated in an intensely flavoured mix of cumin, garlic, sesame and olive oil.

It is so unexpectedly tasty, unique, and I keep making it over and over so I wanted to share the recipe with you!

Not a fan of raw broccoli? This may not be the dish to quite convert you. Try this one instead, where the creamy dressing really rounds out the crunchiness like a coleslaw. Otherwise, lightly steam the broccoli instead – it’s worth making just for the dressing!

What you need for the NY Times Broccoli Salad

Here’s what you need for this broccoli salad. Part of the appeal and is how few ingredients are called for to make such an interesting salad, though I do forewarn you that there is marinating time involved.

Regular readers will be unsurprised to hear that I tweaked the ingredient quantities a bit… here’s what I changed from the source recipe (and why):

• (Far) less oil – I reduced the original 3/4 cup (185 ml) olive oil which to me – and many hundreds of commenters on the recipe – is an obscenely excessive amount of oil. We don’t need our broccoli swimming in oil! I’ve cut it down to 1/3 cup which is still on the generous side by my usual standards, but the right amount to bring the required richness and mouthfeel. You can go as low as 1/4 cup however;

• Less salt – Similarly, I reduced from 1 tsp to 3/4 tsp because it was a tad salty for my taste. You could reduce even further to 1/2 tsp. (NB. Make sure you use kosher/cooking salt, not table salt which is much finer. If you use table salt you would need to reduce to just under 1/2 tsp); and

• Doubled red wine vinegar from 1 1/2 teaspoons to 1 tablespoon. 1 1/2 teaspoons is such a small amount it did nothing from what I could tell. I increased it to cut through the richness of the oil and also to “cook” the broccoli a bit better.

How to make the NY Times Broccoli Salad

The making part is straightforward but a bit unique, calling for a light “pickling” of the broccoli before marinating in a heavily flavoured garlic-cumin-sesame olive oil dressing:

1. Light pickle – Toss the broccoli salad in the red wine vinegar and set aside for 10 minutes. It has the effect of slightly softening the surface, sort of like Ceviche. But more importantly, we get vinegar tang into the broccoli before dousing with the garlicky olive oil;

2. Infuse oil – Infuse the olive oil with garlic, cumin and sesame flavours, by frying until golden brown. This literally takes 30 seconds;

3. Toss – Pour over the broccoli and toss well. Love those crispy golden garlic bits!

4. Marinate – Mix and leave for at least 1 hour or up to 2 days, to “marinate”. This is when the flavour magic happens and the garlic/cumin/sesame flavours penetrates the broccoli. It’s one of those rare salads that gets better with time!

Cooked broccoli option – For those of you wary of or dead-set adverse to raw broccoli, just steam the florets lightly before proceeding with the recipe. Please don’t boil, it will make the florets watery and dilute the flavour!

I didn’t even realise how much I liked it …

I first made this recipe out of sheer curiosity, wondering why people rated it so highly. With the first bite freshly made, without letting it sit and soak in the marinade, I wasn’t convinced at all.

Post-marinating for 1 hour, I had my second bite, and thought it was fine but I still didn’t understand the rave reviews.

Then I just kept picking at it, eating more and more, and…….wait! I realised I literally could not stop eating it. It’s bizarrely addictive. I still don’t quite rave about it to friends because it’s not everyone’s thing. But I am quietly addicted to it, and you might just become so too.

So I want to share it, quietly, with you, my internet friends. 😇

Love to know what you think if you try it! – Nagi x

PS. Remember, raw broccoli haters, steam your broccoli first. This is not the recipe to try to convert you into a raw broccoli lover! Use this Creamy Raw Broccoli Salad with Bacon instead. You will like that one, I promise!

Watch how to make it

Captioning typo alert! The liquid I pour over the broccoli at 10 seconds is the red wine vinegar, not sesame oil!

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New York Times Famous Broccoli Salad – with Cumin, Garlic and Sesame

Recipe video above. This is a wildly popular raw Broccoli Salad by Melissa Clark of the New York Times. The red wine vinegar lightly "cooks" the broccoli so it's not as hard as plain raw broccoli, then it's marinated in an intensely flavoured cumin, garlic and sesame infused olive oil. It is unexpectedly good, it's unique, and I keep making it so I wanted to share the recipe.

Not a fan of raw broccoli? This probably isn't the dish to convert you, I'll admit. Try instead just lightly steaming the broccoli – it's really worth making just for the dressing!

Course Side Dish, Vegetable

Cuisine Western

Keyword broccoli salad, raw broccoli salad

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Marinating 1 hour hour

Servings 4 – 5 as a side

Calories 185cal

Author Nagi

Ingredients

• 500g/1lb broccoli florets , large florets halved or cut into thirds (3 medium or 2 large broccoli heads, 1kg/2lb in total)
• 1 tbsp red wine vinegar (or white wine vinegar, sherry vinegar, cider vinegar)
• 3/4 tsp salt, cooking/kosher (if table salt: 1/2 tsp)
• 1/4 tsp black pepper
• 1/3 cup extra virgin olive oil
• 4 garlic cloves , finely minced using knife (not crusher)
• 2 tsp cumin seeds (whole, not powder)
• 2 tsp sesame oil , roasted (Note 1)
• 1/4 tsp red pepper flakes / chilli fakes (optional)

Cups – Metric

Instructions

• "Cook" raw broccoli: Toss broccoli in red wine vinegar, salt and pepper. Set aside 10 minutes – it will lightly pickle, almost "ceviche" the broccoli.
• Garlic, spice and oil mix: Heat olive oil in a small skillet over medium heat. Add garlic, cumin seeds and red pepper flakes. Cook, stirring, until garlic is light golden. Stir in sesame oil.
• Toss broccoli: Immediately pour oil mix over broccoli. Toss very well using a rubber spatula to scrape up all the oil from the side of the bowl.
• Marinate: Leave on the counter for at least 1 hour to marinate, or refrigerate for up to 48 hrs (it gets better with time).
• Serve at room temp, not cold, for best flavour!

Notes

1. Sesame oil – Toasted sesame oil is brown and has more flavour than un-toasted (which is yellow). The common sesame oil sold in Australia is toasted, un-toasted is harder to find.

2. Recipe source – Melissa Clark’s Broccoli Salad with Garlic and Sesame recipe for the New York Times. Except I more than halved the oil from 3/4 cup to 1/3 cup which is still plenty. 3/4 cup seems excessive – I don’t want my broccoli swimming in oil!

I also increased the red wine vinegar from 1 1/2 tsp to 1 tbsp because I think it cuts through the oil and “cooks” the raw broccoli better. I also reduced the salt from 1 tsp to 3/4 tsp (was a tad salty for my taste).

3. Storage –  3 days in the fridge, but be sure to serve at room temperature. If it’s an emergency, microwave briefly to take off the fridge-cold edge.

4. Nutrition per serving, assuming 5 servings. 

Nutrition

Calories: 185cal | Carbohydrates: 8g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Sodium: 384mg | Potassium: 341mg | Fiber: 3g | Sugar: 2g | Vitamin A: 634IU | Vitamin C: 90mg | Calcium: 59mg | Iron: 1mg

Life of Dozer

He was licking his lips until he got close enough to realise what it was….

The post NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic appeared first on RecipeTin Eats.

Roasting is the best way to cook broccolini. It brings out the flavour and you get crunchy golden tips! This Roasted Broccolini recipe is a wonderful side dish eaten plain, but with a simple Tahini Sauce it becomes company-worthy as an impressive side dish OR a vegetarian main.

Particularly great served alongside Middle Eastern dishes, such as Chicken or Lamb Shawarma!

Roasted Broccolini

This broccolini recipe comes to your courtesy of Yotam Ottolenghi – except I found I needed to adjust the salt way down and adjust the sauce quantities to make it drizzle-able (is that a word??).

As I’ve said before – in fact, very recently, when I shared how I roast carrots to make them golden – roasting is the best way to add flavour to vegetables. And broccolini is no exception!

Tossed with a bit of oil, salt, pepper and garlic if you so choose, roasted until just tender, you will happily eat it plain.

But when you add a creamy nutty tahini sauce, it takes it from tasty to OMG how is such a simple dish so good, and WHY can’t I stop eating it?? (True story, that was my reaction – over a vegetable!)

I love how quick broccolini is to prepare – much faster and less messy than cutting the florets off normal broccoli!

What you need to make this

Here’s what you need to make this broccolini recipe:

• roasting: broccolini, garlic, olive oil

• tahini sauce: tahini, honey, lemon, garlic

• Broccolini – technically a hybrid of broccoli and Chinese broccoli Gai Lan but easier to just think of it as baby broccoli which is actually the other name broccolini. Longer stem, slightly sweeter and more tender. Anything you make with broccoli, you can make with broccolini – here are all my broccoli recipes;

• Tahini – made from sesame, it’s creamy and rich with a nutty flavour. Most commonly used in hummus, vegans are a big fan of it because it makes things (especially sauces) creamy without using ingredients like cream that non vegans use. Use HULLED tahini, not unhulled which is more bitter (made from unhulled sesame seeds);

• Honey for sweetening, just a little bit. Feel free to switch with maple syrup or any other sweetener of choice; and

• Almonds is what I use to garnish this, but you can switch it out for pine nuts, pistachios, or any seeds like sunflower seeds, pepitas etc. Just a great way to add interest to this dish.

This is a dish that’s terrific served warm OR at room temperature.

How to make Roasted Broccolini with Tahini Sauce

Very quick and easy:

1. Make the sauce first because it needs 15 minutes or so to let the flavour develop;

2. Toss broccolini with oil, garlic, salt and pepper;

3. Roast it hard and fast in a hot oven 220°C/425°F (200°C fan) to get some colour on the tips without it going soft and soggy inside. Hard and fast is my default roasting technique for all vegetables – because I like to get colour on them without the vegetables turning into mush. Few examples: Eggplant, carrots, broccoli, mushrooms.

4. Pile the broccolini on a plate, drizzle over sauce, scatter with nuts of choice. Alternative: Smear most sauce on plate, pile over broccoli then finish with a little drizzle of sauce. This looks a bit neater when people start digging in – it’s a “restauranty” way to plate up.

Above is a photo of what the broccolini looks like straight out of the oven. Notice how:

• the stems are still nice and green (they are cooked through and tender but most definitely not soggy and sad);

• the ends are golden and crisp but still hold their form (ie not wilted and overcooked); and

• the broccolini isn’t flat and soggy, it still has a nice form to it. You want it to sag a bit when you pick it up – if it doesn’t, it means it is still raw – but not flop in a dismal mess (which means it’s overcooked).

How to serve Roasted Broccolini

The Tahini sauce is optional – you can most certainly just roast broccolini and serve it plain as a side dish.

But WITH the sauce, it’s elevated to another level. It can be a company-worthy side dish OR a main.

As a side dish – serve it with all things Middle Eastern / Arabic / Turkish / Persian. Here are some ideas for mains:

Chicken Shawarma (Middle Eastern)

Moroccan Lamb Meatballs

Lamb Koftas with Yoghurt Dressing

Slow Cooked Lamb Shawarma

Persian Lamb Shanks

Turkish Lamb Kofta Kebabs

Beef & Lentil Soup

Middle Eastern Recipes

As a main as part of a multi-course spread – serve it as part of a multi-course meal of various salads with some warm crusty bread or flatbreads. Here’s a combination of dishes that I served at a lunch a few months ago:

Roast Pumpkin, Spinach and Feta Salad

12 Minute Couscous Salad with Sun Dried Tomato and Feta

MARINATED Vegetarian Pasta Salad!

World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty bread

I deliberately chose a variety of different types of salads, and made a conscious decision to make it meat free. I also very deliberately chose dishes that could all be prepared in advance – a high priority, always! – Nagi x

Watch how to make it

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Roasted Broccolini with Tahini Sauce

Recipe video above. I think that roasting is the best way to cook broccolini. It brings out the flavour and you get crunchy golden tips - the best part! It makes a wonderful side dish eaten plain, but if you drizzle it with a simple Tahini Sauce and sprinkle with nuts, it becomes company-worthy as an impressive side dish OR a main served with crusty bread or stuffed into flatbreads.

Especially brilliant served with all things Middle Eastern.

Course Light mains, Sides

Cuisine Middle Eastern

Keyword broccolini, tahini sauce

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 182cal

Author Nagi

Ingredients

• 500g/1 lb broccolini , ends trimmed (3 standard bunches in Australia)
• 1 tbsp extra virgin olive oil
• 1/4 tsp each salt and pepper
• 1 garlic clove , finely minced

Tahini Sauce:

• 1/4 cup tahini
• 2.5 tbsp water
• 1.5 tsp honey
• 1 tbsp lemon juice
• 1/2 garlic clove , pressed through garlic crusher or grated using microplan (to make sauce smooth)
• 1/4 tsp each salt and pepper

Garnish:

• 1/4 cup flaked almonds, pine nuts or pistachios , toasted (Note 2)

Cups - Metric

Instructions

• Preheat oven to 220°C/425°F (200°C fan).
• Sauce: Mix Tahini Sauce ingredients until combined. It should be loose enough so it can be drizzled, but not too runny. Set aside 15 minutes.
• Toss broccolini: Pile broccolini on tray, drizzle with oil, sprinkle with salt, pepper and garlic.
• Roast for 12 - 15 minutes until the broccolini floret ends are dark brown and crunchy (the best part!), and the broccolini stem is just tender. (But if you want it really soft, lower temp to 180C/350F and cook 20 min).
• Plate up: Transfer to serving plate, allow to cool until warm. Drizzle over tahini sauce, sprinkle with almonds or pine nuts and serve! Excellent served warm OR at room temp.

Variations

• The Tahini Sauce goes brilliantly with other roasted vegetables too, including: carrots, cauliflower, broccoli, green beans and asparagus.

Notes

1. Broccolini preparation - rinse and trim the woody tips off, then it's ready to cook! Leaves and flowers can be eaten.

2. Tahini - sesame sauce used in hummus. Use hulled, not unhulled (more bitter). Do not substitute with Chinese sesame paste or sauce which you might have (I always have it for Dan Dan Noodles, made that mistake once - flavour is way too intense).

Tahini oil separates in the jar so give it a really good mix with a butter knife before using. If it's hard to mix together (some brands are better than others - I like Mayver's) you can also give it a quick zap in the microwave for 20 seconds to warm it up, makes it much easier to mix.

3. How to serve this dish:

• Plain roasted broccolini (ie without tahini sauce) - as a side dish for "anything"
  With sauce - as an impressive side dish, particularly great with anything Middle Eastern/Arabic/Turkish (like these Koftas)
• As a meal - really great as part of a lunch spread of salad options which is how I've served it multiple times. See in post for ideas for other salads to add to the menu!

4. Source: This recipe comes to you via Yotam Ottolenghi - except I found I needed to adjust the salt way down and adjust the sauce quantities to make it drizzle-able (is that a word?).

5. Nutrition per serving.

Nutrition

Calories: 182cal | Carbohydrates: 15g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Sodium: 334mg | Potassium: 69mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2206IU | Vitamin C: 117mg | Calcium: 109mg | Iron: 2mg

Life of Dozer

The ONE puddle in the whole giant field. Grrrrr!!! (That’s me, not him)

The post Roasted Broccolini with Tahini Sauce (Ottolenghi recipe) appeared first on RecipeTin Eats.

This is still the best damn broccoli ever. Roasted broccoli with crispy golden edges, finished with a drizzle of lemon juice, zest and a sprinkle of parmesan. It’s so good, yet so easy, it’s like magic….

This Roasted Broccoli is the best broccoli recipe ever

4 1/2 years ago when I first shared this broccoli recipe, I stated that this was the best damn broccoli I had ever had in my life. And that still holds true.

Sure, I’ve had fancier. Great chefs can work magic on the humble broccoli and turn it into a real fancy dish.

But the thing that makes this particular recipe the best broccoli recipe ever is that it’s so quick and easy and yet so good!

Roasting is the key here. Roasted broccoli has flavour that is puts plain steamed broccoli to shame!! It sweetens it, you get caramelisation, crunchy edges and it sucks up the flavour of the lemon juice.

And when you finish it off with a little parmesan…. OMG. It’s just so damn good!!!

How to make the tastiest broccoli of your life

Ready to see how easy this is? Not much more effort than steaming it!

1. Two large broccoli heads (this will serve 4 as a side, or 2 if I’m present)

2. Break into florets and halve larger ones

3. Pile onto tray, drizzle with oil, sprinkle with finely sliced garlic, salt and pepper then toss

4. Spread out on tray

5. Roast for 20 – 25 minutes just until the edges are a bit browned and crisp (my favourite part!)

6. Drizzle with lemon juice and zest and parmesan, toss then serve

I don’t take credit for this Magic Broccoli. It is based on an Ina Garten recipe – though hers has more oil, pine nuts and basil. Terrific, but quite rich and a bit more fiddly than I’d make for day to day purposes (I make Magic Broccoli a lot!)

So this recipe is a simplified and healthier version. I find that if you use too much oil when roasting broccoli, the florets soak it up like a sponge. So what should be a pretty healthy broccoli side becomes excessively rich and oily.

Trust me, you do not need tons of oil to roast broccoli. Especially not when we finish it off with lemon and parmesan!

So easy.

SO DAMN DELICIOUS.

It’s like….magic! ~ Nagi x

Watch how to make it

Magic Broccoli recipe video!

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Magic Broccoli (Best roasted broccoli recipe ever!)

Recipe video above. This is insanely simple to make but it’s the best broccoli ever!  I call it “Magic Broccoli” because it IS magic how a little roasting and a drizzle of lemon juice and parmesan can transform broccoli!

Course Side, Vegetables

Keyword Best broccoli recipe, Roasted broccoli

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 151cal

Author Nagi | RecipeTin Eats

Ingredients

• 2 medium to large heads of broccoli , about 1 kg / 2 lb
• 2 garlic cloves , finely sliced or minced
• 2 1/2 tbsp extra virgin olive oil
• 1/2 tsp salt (adjust to your taste)
• Black pepper
• Zest of half a lemon
• 1 tbsp lemon juice
• 2 tbsp freshly grated parmesan cheese , plus more for garnish

Instructions

• Preheat oven to 220°C/425°F (200°C fan).
• Cut/break broccoli into florets and pile onto baking tray. (Note 2 re: stem)
• Toss – Drizzle all over with extra virgin olive oil, scatter with garlic, salt and pepper. Toss with fingers or tongs, then spread out over tray in a single layer (or toss in large bowl or ziplock bag). 
• Roast for 20 to 25 minutes until the tips of the florets are slightly browned and crispy. The broccoli should be "tender crisp", meaning just cooked through, not soft and floppy.
• Finish – Remove from the oven and immediately drizzle over the lemon juice, zest, and parmesan. Toss quickly, transfer to serving plate and garnish with a bit more parmesan. Serve warm!

Notes

1. Broccoli size – heads about 20 – 22cm / 8-9″ wide. Sounds like alot, but the broccoli shrinks while baking.

2. Broccoli stem – the thick stem that most people just discard actually has terrific flavour, just like the small stem on each floret. Just peel the outer layer – vegetable peeler or stand it upright and use your knife – then chop and use in this recipe or another recipe. I stockpile things like this and end up using it in a Fridge Forage recipe that I do every week! Stir fries (cut into batons), finely dice and use in soups, fried rice, casseroles or even hide them in things like pasta sauces.

 

Nutrition

Serving: 203g | Calories: 151cal | Carbohydrates: 15g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 406mg | Potassium: 716mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1435IU | Vitamin C: 204.2mg | Calcium: 139mg | Iron: 1.7mg

Magic Broccoli originally shared in 2014. Updated with new photos, new video, all new words in post. No change to recipe – I wouldn’t dare!

More fabulous Broccoli recipes

• Broccoli Gratin

• Super Quick Broccoli Pasta

• Broccoli Salad with Lighter Creamy Dressing

• Broccoli Cheese Balls

• Broccoli Fritters – plus Chicken Broccoli Fritters

• Easy Broccoli Cheese Soup

• Browse all Broccoli Recipes

Life of Dozer

I know I’ve already shared this photo on my blog, but I only put it up on Instagram this morning. I asked people to caption the photo – and some of the responses were so good, I had to share!!

Caption This responses:

• “Catch me mum 🐶” (To which I responded: “I’d be flattened – then in hospital!”😂)

• “Dozer for President” (At which I grinned just thinking what a great world it would be with giant “Dozer for President” banners all over the world…)

• “If Jaws was a dog….”

• “Houston, we have lift off!🚀🚀”

• “Me – when someone hands me a plate of Asian food” (To which I responded: Me too!!)

And you? Any suggestions??

SaveSave

The post Magic Broccoli appeared first on RecipeTin Eats.

I like my Broccoli Salad with slightly softened bite rather than a hard raw crunch, and plenty of dressing that’s not excessively mayo-heavy. The dressing is still creamy, but it’s a lightened up mayo based dressing with fantastic flavourings – and there’s plenty of it!

For an even healthier option, try this Broccoli Salad with a mayo-free Creamy Lemon Dressing or Ranch Dressing, or this Broccoli Salad with Sour Cream dressing!

The mere mention of Broccoli Salad conjures up visions of giant bowls of broccoli swimming in oily mayo dressing that’s often too sweet. Just the thought makes my thighs start expanding.

Yet I cannot deny that I’m a sucker for a good Broccoli Salad with a creamy dressing. So today, I’m sharing mine. Plenty of dressing. Lots of add ins to make the salad interesting. And marinated broccoli with a softened crisp bite, rather than hard raw crunch.

A BETTER RAW BROCCOLI

I know some people have a hard no! stance on raw broccoli. I’m pro raw broccoli in salads – as long as it’s had time to “marinate” and soften slightly. It’s not so much the stems that bothers me – I actually like the crisp freshness of the stems. It’s the florets. They’re just kind of dry and crumbly when raw.

Solution:

a) give the salad time to marinate in the creamy lemon dressing which slightly tenderises the broccoli. Both the acid and the oil in the dressing helps here; and

b) slicing the florets thickly rather than leaving them whole. More surface area = better marinating effect to take the hard raw edge off the broccoli.

PLENTY OF LIGHTER MAYO DRESSING

This dressing is made with a combination of mayonnaise, sour cream or yoghurt, lemon and milk, plus flavourings. The sour cream or yoghurt act as a thickener with a touch of acidity and the milk thins out the dressing, making it pourable for better coverage and so the florets soak up the dressing like a sponge. Plenty of dressing flavourings compensate for using less mayonnaise.

PATIENCE IS A VIRTUE I STRUGGLE WITH

This is one of those salads that is best made the day before – or at the very least 2 hours before serving.

I don’t deal with this well. I pick at it constantly straight after making it – and am always disappointed with how it tastes, and I fret that it’s not going to taste great.

Have patience my friends. Let time work its magic, let those flavours meld together, let the dressing marinate the broccoli. It’s so worth it! – Nagi x

PS If you’re in a rush, I’d recommend steaming the broccoli. Steam, rather than boil – you want to avoid water soaked florets. It will ruin the creamy dressing experience.

WATCH HOW TO MAKE IT

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Broccoli Salad with Lighter Creamy Dressing

RECIPE VIDEO ABOVE. Slicing the florets creates a larger surface area so the dressing tenderises the broccoli more effectively, so the broccoli is tender crisp rather than a harsh, raw bite. I also like to have plenty of dressing because dressing soaked florets is my favourite part, so rather than a mayo only dressing, I opt to make more of a lighter dressing with less mayo that's pourable and coats every piece of broccoli thoroughly. Less oil, more dressing, more flavourings!

Keyword broccoli salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 - 8 people

Calories 290cal

Author Nagi

Ingredients

Broccoli Salad:

• 500 g/1 lb broccoli florets (2 large heads, 22cm/9" diameter)
• 150 g/5oz bacon , chopped then cooked until golden
• 3/4 cup dried cranberries (or raisins, sultanas or blueberries)
• 1/2 cup almond slivers
• 1/2 red onion , finely sliced

Dressing:

• 1/2 cup mayonnaise
• 3/4 cup Greek yoghurt or sour cream
• 1/4 cup / 65ml milk , low fat
• 1/4 cup / 65ml lemon juice (or cider vinegar)
• 2 garlic cloves , minced
• 1 tsp each onion powder , garlic powder, mustard powder
• 1 tbsp sugar
• 1 1/2 tsp dried dill
• 1 tsp dried parsley
• 1 tsp salt
• 1/4 tsp finely ground pepper

Instructions

• Cut the florets into slices no thicker than 0.7 cm / 1/4" thick.
• Place in a bowl with remaining Salad ingredients.
• Mix Dressing well in a large bowl - use a whisk to ensure it's all well incorporated. It will be thin and pourable - see video for consistency.
• Pour all over Salad, toss well.
• Cover and refrigerate overnight (minimum 2 hours). Remove from fridge and bring to room temperature before serving.

Notes

1. Let flavours meld -  This is one of those salads that needs time for the flavours to meld and also for the dressing to soften the broccoli a bit. Raw broccoli is actually very crunchy and some people aren't a fan of that. But the dressing tenderises it a bit so it's tender crisp.

If you aren't a fan of raw broccoli in any form, then I suggest steaming the broccoli. Steaming is better than boiling because the florets get waterlogged.

2. Mayonnaise - I recommend Hellman's or S&W (I'm in Australia). Cheaper brands are too sour or too sweet. I don't use mayo much, so when I do I want the good stuff! (PS I love my Japanese Kewpie mayo, but it's not the best for this dish, flavour is too smooth )

3. Nutrition per serving, assuming 8 servings.

Nutrition

Calories: 290cal

LIFE OF DOZER

He can inhale a hunk of cheese in 1 chomp. And yet, he nibbles on a single broccoli floret for almost a minute, crumbling it into pieces before progressively and very deliberately eating each tiny piece. ?

The post Broccoli Salad with Lighter Creamy Dressing appeared first on RecipeTin Eats.