Bomb Broccoli Salad

"Raise your hand if you just can't get enough raw broccoli," writes Daphne Oz in The Happy Cook. "No takers? Yeah, me neither--until I came up with this crazy salad. It's so good! Some people have extra beer or mayo in their fridge. Our family has extra broccoli. Like, four heads too many. This salad came out of one such dire occasion when we had way too much and it needed to be used ASAP. I decided to make a dressing out of the motley crew of assorted condiments I had in my fridge, and it ended up sort of Asian and entirely delicious. Bonus: Raw things come together in minutes, so hurry up and make this and send me a picture! Can't wait for you to start your own broccoli revolution."

  • Servings: 4
KEY: Salads

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille

Ingredients

  • 2 tablespoons almond butter, at room temperature
  • 1 inch fresh ginger, peeled and grated
  • 1 1/2 tablespoons honey, or 2 teaspoons sugar
  • 1 tablespoon diced hot cherry peppers
  • Juice of 2 limes (about 3 tablespoons)
  • 6 tablespoons extra-virgin olive oil
  • 1 shallot, minced
  • Kosher salt and freshly cracked black pepper
  • 1 large head of broccoli
  • 1/4 cup salted roasted peanuts, finely chopped

How to make this recipe

  1. In a large bowl, whisk together the almond butter, ginger, honey, peppers, and lime juice. While continuing to whisk, drizzle in the olive oil to emulsify, then stir in the shallot. Add salt and pepper to taste. This dressing can be made a day in advance and refrigerated—the longer it sits, the more flavorful it will be, as the shallot has time to infuse it.

  2. To prepare the broccoli, remove the stems from the florets. Use a paring knife to slice off the fibrous outer layer on the stems, then finely chop the tender stalk. Finely chop the florets. The more finely chopped, the better, for more surface area to soak up the dressing!

  3. To prepare the broccoli, remove the stems from the florets. Use a paring knife to slice off the fibrous outer layer on the stems, then finely chop the tender stalk. Finely chop the florets. The more finely chopped, the better, for more surface area to soak up the dressing!

Contributed By

Related Video

More Videos
Ludo Lefebvre’s Ultimate Ratatouille




1090868 recipes/bomb-broccoli-salad 2016-09-23 Daphne Oz web-exclusive recipes,bomb-broccoli-salad 1090868
Close