Broccoli Salad with Raisins and Sunflower Seeds

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Jake prepared this recipe, but since he doesn’t like to write anything but equations, I’ll contribute the blog post.  I have to note that it is pretty hilarious watching someone who is more accustomed to doing dishes than cooking trying to make a recipe.  “How do you steam things?” is one of many questions that he shouted out to the family room.  Luckily, he is impecible at following directions and ended up with the perfect broccoli salad.  The steaming and ice bathing of the broccoli makes the color bright and the broccoli crunchy-but-not-raw.  He didn’t overcook it at all.  He’s a keeper.

We will be needing more recipes like this soon because in a few weeks our first CSA package will show up.  We will receive a mixture of fruits and vegetables, whatever happens to be harvested at the moment, without any warning about which produce will arrive.  It’s like being on Chopped!  I’m pretty much going to be best friends with Alex Guarnaschelli by the time October rolls around and brings with it the last shipment.  Really, I’m just hoping I’ll be able to identify all of the contents of the wicker basket cardboard box.  That’s the first step to success.  Isn’t it funny how on Chopped, the chefs open the container of secret ingredients and they’re like, “Oh thank god!  Servuga caviar!  I would have just DIED if it had been Oscietre caviar.”  (Yes, I had to look that up.)  So if I come back here and ask for help identifying obscure vegetables, please don’t make fun of me.  Or do, but give me a recipe to try as well.  For now, I’ll give you one.  Fair trade.

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Broccoli Salad with Raisins and Sunflower Seeds

2 small heads broccoli (12 oz.)
⅓ cup mayonnaise (or vegannaise)
2 tsp. sugar
1 tsp. apple cider vinegar
¾ tsp. Dijon mustard
¼ cup chopped red onion (we used pickled because it was all we had – tasted great!)
¼ cup raisins
2 Tbs. roasted, salted sunflower seeds, plus more for serving

Cut the broccoli into small florets.  Steam the florets for 1 to 2 minutes, or until crisp-tender. Transfer the broccoli to an ice bath to stop the cooking and then drain well. Whisk together mayonnaise, sugar, vinegar, and mustard in bowl. Combine the broccoli, onion, and raisins in large bowl; toss with mayonnaise mixture. Season with salt and pepper, if desired, and sprinkle with sunflower seeds.  Let sit in the fridge for at least 1 hour before serving.  Top with additional sunflower seed when served.

Source: Adapted slightly from Vegetarian Times

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Comments

  1. We had a CSA box last year, and it was quite the adventure! I don’t know about yours, but ours included an info sheet each week telling us what everything was, how to store it, and some simple prep ideas (roast it, steam it, eat it raw, etc.).

  2. Love broccolli salad, but not mayonnaise. This is good with an apple cider vinaigrette too! Adding some shredded carrot is nice too.

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