Tuesday, December 15, 2009
Balancing all the goodies
Two years ago I was introduced to the delicious broccoli salad at Break Point on the corner of south Commerical and Owens. It wasn't long after that I began a search for a recipe as close to theirs as possible. This is it. Although, I do add bacon (or serve it on the side if there are vegetarians in the group) when I make it.
Broccoli Slaw (courtesy of Smittenkitchen.com)
Adapted a little bit from family, a little bit from Apartment Therapy
Makes about six cups of slaw
2 heads of broccoli
1/2 cup thinly sliced almonds, toasted (I subbed sunflower seeds)
1/3 cup dried cranberries
1/2 small red onion, finely chopped
Buttermilk Dressing (Adapted from this salad.)
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon+ sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)
Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops.
Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.