Wednesday, May 13, 2009
I've Been Chopping Broccoli
Its been a bit quiet on my blog this week. I haven't felt like creating and I haven't felt like I have had much to say.
But tonight I tried a new recipe from Smitten Kitchen.
I regularly read her blog with full intentions of trying her recipes. But time gets away and so does the recipe. Not tonight.
Yesterday she posted a recipe for broccoli slaw. I read the recipe and thought, 'hey I have everything to make it!".
And so I did, and it was yummy, even my family all liked it! It is similar to other broccoli salad recipes with raisins, sunflower seeds, bacon and cheese. I found that the mix of red onion and the salad dressing gave it a good flavour without the added fat of cheese and bacon.
You can click the links above to go to her site for the recipe and photos but if you don't here's the recipe(it took me about 15 minutes to make):
Makes about six cups of slaw
2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped
1/2 cup buttermilk, well-shaken
1/3 cup mayonaise
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion)
Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops.
Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller bowl, with a good pinch of salt and black pepper. Pour the dressing over the broccoli and toss it well. Season with salt and pepper to taste.
Should keep up to a week in the fridge.