Saturday, October 31, 2020

LEMON POPPYSEED BROCCOLI SALAD


 



LEMON POPPYSEED BROCCOLI SALAD






Crisp, crunchy and full of flavor, this broccoli salad with lemon yogurt and poppy seed dressing is the perfect summer salad. It only takes 15 minutes to do!

INGREDIENTS

Salad

  • 1 cup (123 g) sharp cheddar cheese
  • 3/4 cup (95 g) dried cranberries
  • 1/2 cup (45 g) sliced almonds
  • 4 1/2 to 5 cups (317 g) chopped broccoli (~ 4 florets)
  • 1/2 cup (65g) roasted and salted sunflower seeds

Pad

  • 1/2 tablespoon of poppy seeds
  • 1 tablespoon of red wine vinegar
  • 1 large lemon 1/2 tablespoon zest, 1 tablespoon juice
  • 1 cup (201 g) whole mayonnaise
  • 2 to 4 tablespoons of sugar depending on sweetness

INSTRUCTIONS

First, remove the stems from the broccoli and cut them into very small pieces. If you want to blanch the broccoli, follow the next steps. If you are short on time or you don't mind raw broccoli, you can skip blanching.

Then, fill a bowl with very cold water and a few cups of ice. Bring a pot of water to a boil. Add a tablespoon of salt.

Pour the broccoli into the boiling water and count to 30. As soon as you get to 30 drain the broccoli and pour the broccoli into your prepared water / ice bath.

Let the broccoli stand in cold water until completely cool. Then remove with a slotted spoon into a salad spinner or bowl.

Make sure the broccoli is 100% dried before tossing it with anything else (especially the dressing). I like to use a salad spinner and then let it sit for a while. If it is a little wet, it becomes too watery.

Add cranberries, almonds (toast if desired), sunflower seeds and sharp cheddar (which has been cut into very small cubes) to the bowl with the broccoli.

In a bowl, whisk together the mayonnaise, red wine vinegar, sugar, lemon zest and about 1 tbsp of lemon juice.

Add a little salt and pepper, taste and add more sugar (1 to 2 tablespoons more) or lemon according to your personal preference (not too much lemon or the dressing becomes too watery)

Stir in the poppy seeds.

Toss the dressing with the salad and marinate in the refrigerator for 15 to 30 minutes. Happy Cooking Time.