Stuck in a salad rut and looking for inspiration?
Tired of shelling out for baby leaf lettuce packs that seem programmed to turn to slime the moment you carry them out of the grocery store's door?
Wanting light 'n bright side dishes that are equally at home served alongside BBQ'd meat, as they are on the Shabbat table, and can easily be made ahead?
Then this vibrant, seed 'n nut-studded Broccoli Salad jeweled with plump, black grapes is just for you.
2 large heads broccoli*
1/2 cup halved black grapes or cranberries
1/2 cup finely chopped red onion
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons rice vinegar**
2 tablespoons sugar
1 teaspoon salt
freshly ground pepper
Toasted nut topping (ingredients below)
*Ideally fresh broccoli that is well washed and checked
** Or white wine vinegar, red wine vinegar, or cider vinegar
1:Chop the broccoli into very small florets, or shred in a food processor using the grater disk, which is the attachment with the small holes, not long, thin blades.
2: Combine the broccoli, grapes and red onion in a large bowl.
3: Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a few grinds of fresh pepper and mix through broccoli salad to coat.
4: Toss toasted seed mixture - method below - over salad before serving.
TOASTED SEED TOPPING
Heat 1 tablespoon of oil and fry 1/2 cup sunflower seeds, 1/2 cup slivered almonds or raw cashew nuts, and 1 cup angel hair pasta OR instant 5 minute noodles* till browned and crisp and use this to top salad.
* These are the instant 5-minute noodles sold in a cellophane wrapped block or plastic pot with flavoring sachet. Discard the flavoring sachet and break the uncooked noodles into pieces then fry with remaining ingredients. You can also add 1 tablespoon brown sugar to the seed mix when frying to caramelize them rather like Chinese Pecans. Great as a topping for all salads and can be made ahead and stored in an airtight container.