It was a hot day, today. Humid too, so I couldn’t mess with the oven even though I’ve been working on a new bread recipe this week (my freezer is getting quite full, since I’m making the stuff faster than my diet will let me eat it). However, it was a good excuse to trot out another salad recipe, and I do need more salads. Now, I’m not so keen on raw broccoli, but anywhere from lightly steamed to soft works well with me and mine. If you happen to like raw broccoli, then feel free to skip the broccoli cooking step.
This salad is quick to make, and pretty substantial. It’s slightly tangy, slightly sweet because of the cranberries, and a nice mixture of crunchy (pinenuts and broccoli) and chewy (cranberries). The lettuce dilutes the pretty strong flavors of the other ingredients.
Serves 3 – 6
1/2 – 1 tsp salt
12 oz (~3 cups) broccoli florets
1/2 cup cranberries
1/2 cup pine nuts or slivered almonds
1/2 cup mayonnaise (vegan if required)
1 tsp lemon juice (& zest of 1/2 lemon, optional)
1/2 tsp mustard
shake of cayenne
1 tbsp honey (omit for vegan, add 1 tsp sugar)
dash of garlic powder
1 tsp chickpea or other light cheezy miso
1 head romaine (cos) lettuce, shredded
In a large saucepan, bring 1/2” water with the salt to a boil. Add the broccoli florets, cover, and steam for 2-3 minutes until the broccoli just starts to turn bright green, but retains some bite in the stems.
Drain the broccoli very well (to stop the water from diluting the dressing – cooling for 1/2 hour in a colander works).
Combine the salad dressing ingredients in a large salad bowl. Add the steamed broccoli, dried fruit, and nuts and toss to combine.
Serve immediately on a bed of shredded lettuce.