Broccoli, Apple and Red Onion Salad
This recipe by Mollie Katzen is one of myall-time favorites! It seems simple, butit packs a flavorful punch, plus it’s filled with healthy ingredients! Bonus- it’s usually kid friendly! As long asthey like broccoli and apples… Check out the optional add-in ingredients andget creative. Happy cooking!Bon Appétit!Jennifer Coatanroch, La Vie Plenty
Ingredients
- 1 large bunch of broccoli 1 1/2 lbs
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 1/2 tsp minced or crushed garlic
- 2 tsp honey
- 5 tbsp olive oil
- 3/4 cup thinly sliced red onion
- 1 medium apple, thinly sliced
- freshly ground black pepper, to taste
- Optional add-ins: rice, quinoa, chickpeas,avocado, scallions, almonds, arugula, cranberries
Instructions
- Put up a large saucepan of water to boil. While waiting for this to happen, remove and discard the thick lower stems of the broccoli, and cut the thinner upper stems and tops into medium-sized spears.
- Measure the vinegar into a medium-large bowl. Use a small whisk to stir constantly as you add the mustard, garlic, salt, and honey
- Keep whisking as you drizzle in the oil in a steady stream. The mixture will thicken as the oil becomes incorporated.
- By now the water should be boiling. Turn it down to a simmer and add the broccoli. Let it cook in the water for 3 to 4 minutes, or until it becomes very bright green and tender-crisp. Meanwhile, place the sliced red onion in a large colander in the sink.
- Pour the broccoli and all its water over the onion in the colander. ( The hot water will wilt the onion slightly upon contact. ) Place the colander of vegetables under cold running water for a few minutes, then shake to drain well.
- Transfer the vegetables to the bowlful of dressing. Use tongs to toss until the broccoli is well coated, adding the apple slices as you go. You can serve this right away, or cover and let it marinate in the refrigerator, where the flavor will deepen. Serve cold or at room temperature, topped with freshly ground black pepper to taste.
