May marks the beginning of a rally of outdoor entertaining with Yom Ha'atzmaut officially launching the al fresco dining season.
While barbecued meats 'n chicken form the nucleus of the meal, it's the striking salads and sides that accompany them that really make a flavor statement.
This deliciously different Broccoli, Apple & Cranberry Salad takes its inspiration from the classic Waldorf, but is lighter, brighter and infinitely more stylish.
See notes on alternatives to broccoli and make this your favorite salad for Summer 2017....it's certainly a contender for mine!
3 cups chopped broccoli OR mixed cabbage (notes)
1/2 cup carrot matchsticks
1/4 cup diced red onion
2 red or green apples, cubed
1/2 cup toasted pecans or walnuts or sunflower seeds
1/2 cup cranberries (see notes)
4 tablespoons lemon juice
2 tablespoons honey OR silan
1 tablespoon grated ginger
1/3 cup olive oil
1/4 cup mayonnaise
Salt and coarse pepper to taste
1: Combine finely chopped broccoli OR cabbage, carrots, red onion, apples, nuts and cranberries in a large bowl.
2: Whisk dressing ingredients together till smooth and creamy and check seasoning.
3: Toss through salad and refrigerate till till ready to serve. The lemon juice will prevent the apples from browning but don't assemble too far in advance. If making ahead, I prepare the dressing and all the salad ingredients apart from apples, and only cut these close to assembling salad.
COOK'S NOTES: Broccoli should be finely chopped or it can be cut in a food processor using the slicer attachment. If you don't have time to check 'n chop fresh broccoli then you could substitute with shredded red 'n white cabbage available already prepared. This wonderfully zesty dressing is also amazing when tossed through potato chunks boiled in well salted water. For a tangy flavor profile, try sugar-free whole cranberries which taste like sour cherries, and, are available at health food and large nut 'n dried fruit shops.