Monday, January 2, 2012

Quick Broccoli Salad

Just a template, but here you go.


  1. Cut broccoli into small pieces. Chop up thin/medium stems. For the thick stem, remove and discard the fibrous outer skin and chop up the center.
  2. Blanch in boiling salted water for 60 seconds—no more—just long enough to remove some bitterness and soften it up.
  3. Let air dry for five minutes or so
  4. Toss with whatever goodies you have on hand: above used bleu cheese, some fruit/nut trail mix and vinegar and oil.
  5. Add a dash of salt (unless your mix-ins were already salty)
  6. Refrigerate for a couple hours.

Method adapted via Jamie Oliver. Shown plated above with leftover refrigerated sausages.

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