Article: Broccoli Salad
Broccoli Salad
Serves 4 - 6
Want to elicit sweet memories of sunny, childhood picnics? Try this summer broccoli salad tossed in a creamy, herbed, sweet-and-salty dressing. Filled with a melange of textures and flavors -- from crisp apples and sweet raisins to nutty almonds and cheddar cheese -- this dish is ready to be paired with any grilled food, or enjoyed as a meal on its own.
Salad Ingredients
- 1/2 cup almonds, coarsely chopped
- 2 heads broccoli, chopped
- 1/2 red onion, finely diced
- 1/2 cup raisins
- 1/2 cup parsley, chopped
- 1 apple, cored and chopped
- 6 oz white cheddar cheese, cubed
Dressing Ingredients
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tablespoon freshly chopped dill
- 1/4 teaspoon smoked paprika
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon white wine vinegar
- 1/2 tablespoon honey
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Directions
- Prepare the dressing by mincing the garlic, zesting and juicing the lemon, and chopping the dill. Combine all of the remaining dressing ingredients in a wide mouth jar and whisk until incorporated.
- In a small, heavy-bottomed saucepan, toast the almonds over medium-low heat until fragrant. Be careful not to burn them.
- Prepare the broccoli by washing thoroughly and removing the florets from the larger stem. Cut into bite-sized pieces.
- In a large bowl, combine the chopped broccoli, red onion, raisins, parsley, apple, cheddar cheese, and toasted almonds. Pour the dressing over the mixture and toss with a large spoon to ensure that all of the ingredients are coated evenly.
- Refrigerate until ready to serve.