Today’s recipe, a Warm Broccoli Salad with Tangy vinaigrette
Yes, a BROCCOLI salad.
I KNOW, but its January; and the days of sugar cookie/eggnog/wheelsofbrie days are over.
Fear not, before you go screaming over to another blog for decadence like this
(I mean you should make this too), let me tell you something, this broccoli salad kind of ROCKS.
Broccoli is sautéed in piping hot olive oil, bathed in white wine and then tossed with roasted almonds, golden raisins, finely shredded red cabbage with a dash of lemon zest, and then drizzled with a tangy vinaigrette. Its chewy, crunchy, sweet, tart and savory. Serve it a juicy grilled steak or top with cubed chicken, and go to town.
You deserve it. Its January.
Warm Broccoli Salad
1 broccoli crown, chopped into 1″ pieces
1/2 tbs olive oil
2 tbs white wine (or vegetable broth)
1/4c. sliced almonds, toasted (see below)
1/4c. golden raisins
1 c. finely sliced red cabbage
1 tbs lemon zest
In a small dry skillet over medium heat, add almonds in one layer. Move the pan over the heat for just a few minutes to get some color on the almonds. Watch them, they will burn quickly. Once toasted, turn off heat, set aside.
In a deep skillet over medium-high heat, heat oil. Once oil is hot, add broccoli and sprinkle with sea salt and black pepper. Saute until broccoli is crisp-tender and starting to stick. Deglaze the pan with the wine; tossing for a few more minutes until the alcohol has cooked off and the broccoli is cooked, but still bright green. Remove from heat. In a large bowl, toss broccoli, almonds, raisins and cabbage. Stir in lemon zest until well-combined. Right before serving, drizzle dressing over the top. Serve warm. Serves 2.
2 tbs Red Wine Vinegar
1/4 tsp. garlic powder
1 tbs orange juice
4 tbs Olive Oil
Sea Salt, Black Pepper
In a small jar, mix first four ingredients of vinaigrette together. Shake it like maracas; taste; and add salt, pepper and more garlic powder if necessary. You can’t mess it up. Serves 2-3.
I love you, Broccoli, I really do.