Best Ever Broccoli Salad Recipes (2024)

FAQs

Why blanch broccoli for salad? ›

The salad is better if you blanch the broccoli. “Blanching” is a cooking term that means dunking it in boiling water (or cooking it in the microwave) just briefly, so the broccoli turns bright green and loses its woody quality. It becomes softer, your mouth doesn't have to fight with it and the flavors meld better.

Toss the florets with lemon juice, olive oil, and Dijon mustard for a zesty flavor. In a bowl mix together 1 tablespoon (15 mL) of Dijon mustard, 2 tablespoons (30 mL) of olive oil, and the juice from half of a lemon. Add in the florets from 1 medium head of broccoli, and toss everything together.

How do restaurants make broccoli taste so good? As with everything made by chefs, they have unexpected (read: unhealthy) additions to their meals — mostly butter, oil and heaps of salt. An excellent tip for the perfect broccoli is the blanching step.

Broccoli can be enjoyed raw with little preparation. Florets can be incorporated into salads, added to a veggie platter, or enjoyed dipped in various dipping sauces and dressings.

If you don't blanch your broccoli, it will turn color and acquire a bitter taste. You can either stick it in boiling water for three minutes to blanch, or steam it for five minutes, whichever you choose.

Fill a large bowl with cold water and ice. Carefully lower the broccoli florets into the boiling water and cook for 2 to 3 minutes. The broccoli should be bright green and just barely tender. With a slotted spoon, remove the broccoli and immediately plunge into the ice water.

Rinse Broccoli Under Running Water

Edwards says the best way to clean broccoli is to run it under cold water after the stem has been trimmed and the head has been cut into florets. This can be done easily by placing florets into a colander.

before washing, you can lose it's vitamins. Better if you take the whole head and put in water.

Once you have separated the broccoli into florets and peeled and chopped the stems, drop the broccoli pieces into the pot of rapidly boiling water. Let them cook for 2 minutes. Alternatively, steam the broccoli for 2 minutes in a vegetable steamer rather than boiling it. Drain the broccoli in a colander.

Garlic and butter help make broccoli taste irresistible. Simply sautee the broccoli in a pan with just a little butter, some onions and grated garlic and voila! Add a drizzle of lemon if desired.

Can I eat broccoli every day? ›

Regularly incorporating broccoli into your daily diet can contribute to stronger bones and potentially lower the risk of conditions such as osteoporosis. Broccoli can be a beneficial inclusion in the diet of those seeking to manage their weight.

Appearance: Fresh broccoli should be uniformly bright green. If there are yellow or brown spots, it's a sign that it's past its prime. If you see any mold, such as white or black fuzzy patches, it's definitely spoiled. Smell: If the broccoli has a strong odor or an off smell, throw it out.

Whisk together mayonnaise, cider vinegar and honey. Toss salad ingredients with dressing: Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. Add dressing to the salad and toss to mix well.

Broccoli and its active ingredient, sulforaphane were reported to possess tremendous pharmacological activities such as anticancer, antimicrobial, antidepressant, antihypertensive and antidiabetic to mention but few.

Serving broccoli raw is an excellent option, since it retains these nutrients and the enzyme that forms isothiocyanate compounds. Before serving on a relish tray or salad, quickly blanching and cooling allows you to get even a bit more of these compounds.

Pasta con broccoli is a dish I grew up eating, and one I continuously make for my family. Its ingredients, broccoli, garlic, and olive oil, sound simple, but when brought together with pasta and pasta water to form a creamy sauce, something magical happens. Even the pickiest of eaters love it!