Broccoli Salad

Broccoli Salad

Hello loyal follower(s)

I have never made Broccoli Salad before.  As you know I am a new comer to cooking except for bread making.   Through Cook’s Illustrated and Cook’s Country magazines I have learned  many good methods and used many of their recipes (modified of course).

    Yesterday I was intrigued with a Broccoli Salad recipe developed by Carolynn Purpura Mackay in the August/September issue of Cook’s Country.  What I like about Cook’s magazines is that they explain how and why the choose the ingredients.  They do the trial and error for you which does save time.  In a week from tomorrow I want to make Broccoli Salad along with, maybe Salt-and -Vinegar potatoes and marinated Grilled London Broil for dinner guests.  I’ll try the  Salt-and -Vinegar potatoes early next week to see of they will be included in the menu for our guests.

Back to the Broccoli Salad, I made what was supposed to be a recipe for two but with our appetites it was enough for four.  The result was that Cyndy did not like the vinegar taste and I felt it left an after taste of vinegar even after the meal was finished.  I asked to see Cyndy’s recipe that she uses (from her sister Donna Richter in Florida).  It was almost the same as the recipe I used,  except her’s did not have vinegar and used sugar instead. The broccoli stems were shredded on the food processor which I thought was an improvement over just cutting them into small 1/4 inch “wheels.”  Also sunflower seed were used instead of dealing with walnuts and there was no onion.

By taking the best of both recipes I present to you a great recipe for Broccoli Salad.

Recipe follows:

À bientôt,

Mr Nut

Broccoli Salad

Based upon recipe from Donna Richter

Serves 4 senior citizens

Ingredients:

2 slices bacon chopped fine

1/4 cup raisons ( I like golden raisons)

two broccoli crowns: 2 cups broccoli florets,  cut into about 1/2 inch pieces, stems peeled and shredded (use small hole blade) in the food processor.

1/3 cup mayonnaise

1 teaspoons Natural Cane Turbinado sugar (This is a new to me but Cyndy uses it and has it on hand)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons sunflower seeds

Instructions:

1. Process the broccoli; keep the florets separate from the stems. Put water into the food steamer and heat the water to steam.
2. In the microwave, heat 1/2 cup water to boil,  in a small glass bowl and then add the 1/4 cup raisin and let then soak for  five minutes.
3. While the water is heating in the steamer, chop the two bacon strips into small pieces and cook them in the skillet. Set the cooked bacon aside on a paper towel.
4. When the steamer is ready place the broccoli florets into the steamer for one minute, then lay them out on a clean paper towel to dry.
5. Shred the broccoli stems in the food processor (use fine blade).
6. In a large bowl, whisk together the 1/3 cup mayonnaise, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7. When dry add the broccoli florets, stems, raisons and sunflower seeds to the bowl with the mayonnaise mixture. Toss to combine  and season to taste.  If the bacon bites have cooled enough crush them into very small pieces and sprinkle on top of the salad.

This salad can me made up to six hours in advance of serving.