Broccoli Salad

As many of you know, I’ve been dealing with cancer for the past few years. Blogging fell low on my list. Many people have kindly asked that I share my advice, menus and recipes again. If you’re one of them - thank you. It’s meant a lot to me that you found this useful.  

Sending my love, Tom

This is a nice version of broccoli salad, using Asian flavors instead of overplayed suburban mayo, ranch, bacon, etc. 

Broccoli Salad

Dressing

 

½ cup raisins

½ red onion, finely sliced

¼ cup apple cider vinegar

4 tsp sugar

1 tsp Kosher salt

Ground black pepper

• Combine and let rest for 10 min

 

3 Tbs olive oil

1 Tbs sesame oil

• Add to mixture and stir

 

Salad

 

1½ pounds broccoli, chopped into  ½” pieces

1 apple, cut into ½” cubes

2 scallions, sliced

½ cup toasted almonds

1 cup red or green grapes, cut in half

• Toss with dressing

 

 

Notes: 

• Include the broccoli stalks: cut into small, thin, bites sized pieces, excluding the toughest woody parts
• If desired, blanch broccoli for less than 1 minute and cool in an ice bath
• To toast almonds: roast at 300 degrees for 8 to 10 minutes

Adapted from New York Times Cooking subscribe here.