I really enjoy broccoli and usually prepare it the same way I grew up eating it – lightly steamed and then dressed with a minimal amount of butter and salt followed by quite a lot of vinegar and pepper. Vinegar on vegetables? If you haven’t tried it yet, you should! Everything from spinach to beets, fiddleheads, Swiss chard and more tastes even more delightful sprinkled with vinegar. However, I do find myself wanting to serve broccoli a little more elegantly sometimes. This simple salad does the trick and it saves the worry of overcooking the broccoli while juggling other components of the menu, since the broccoli can (and should) be blanched ahead of time.
- 1 head broccoli, in small florets
- ½ cup (50 g) sliced almonds, toasted
- ¼ cup (60 mL) maple syrup
- ½ teaspoon (2 g) each salt and pepper
- ¼ cup (60 mL) rice vinegar
- ¼ cup (60 mL) canola or vegetable oil
- 1.5 teaspoons (7.5 mL) Dijon mustard
- 1 tablespoon (14 g) finely chopped green onion
- Blanch broccoli florets in boiling, salted water for 2 minutes.
- Drain and rinse under cool water then put in an ice water bath for about 5 minutes to cool completely.
- Dry well using a clean tea towel and refrigerate in an airtight container for up to 12 hours until ready to prepare salad.
- Combine maple syrup, salt, pepper, rice vinegar, canola oil, Dijon and green onions in a jar with a tight lid. Shake vigorously to emulsify.
- Drizzle half the dressing mixture over the cooled broccoli and toss gently to combine.
- Add additional dressing as needed, one tablespoon at a time, to coat the broccoli thoroughly without drowning it.
- Sprinkle toasted almonds on top and serve within 1 -2 hours.
Serves 4 – 6.