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i love this salad...fresh, crunchy, sweet with a bit of heat, quick and easy to make...what more could you ask for right before christmas?  this is the final week for food network's 2011 fall fest and broccoli is the featured ingredient. earlier this year during summerfest i shared a recipe for roasted broccoli.  check it out to review a number of facts regarding the health benefits of this delicious member of the brassica family.

wikipedia defines brassica as:
"a genus of plants in the mustard family (Brassicaceae). The members of the genus are collectively known as cruciferous vegetables, cabbages, or mustards. Crops from this genus are sometimes called cole crops, which is derived from the Latin caulis, meaning stem or cabbage. Vegetables of the family Brassicaceae (also called Cruciferae) are called cruciferous vegetables. The vegetables are widely cultivated, with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, cress, bok choy, broccoli and similar green leaf vegetables. The family takes its alternate name (Cruciferae, New Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross."

i found the definition really interesting...never noticed the cross shaped flowers...and love all the vegetables included in this category.   broccoli is one of my favorites...steamed, roasted, raw, sautéed, pureed into a soup, added to pasta dishes, egg dishes, stir-fry....so extremely versatile, so very good for you.

this salad has such an interesting taste....reminds me of carrot salad.  the very quick steaming delivers a beautiful vibrant green color and sweetens the broccoli just a bit.  be sure to use sweet white onions, not the regular kind....you want to keep the sweetness going.   you can use regular mayonnaise...but i actually like the taste of vegenaise better.  serve with cold roast chicken....or alongside a roast beef sandwich.  or do like i do...it makes a terrific midnight snack when you are working round the clock filling holiday orders!  :)


broccoli salad
1 head broccoli
1/2 cup raisins
1/2 cup chopped sweet onion
3/4 cup mayonnaise (or vegenaise)
3 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp agave syrup
1 tsp aglio, olio, peperoncino or red pepper flakes
sea salt
freshly cracked black pepper
1 tbsp italian parsley


stem broccoli, break into florets and chop into bite sized pieces. place in a steamer pot and steam for just a few minutes...until the broccoli is bright green and crisp tender.  (ensure you keep it very crunchy).  add broccoli, raisins and onion to a medium sized bowl.  in a small bowl, add the mayo, balsamic vinegar, soy sauce, agave syrup, aglio (or red pepper flakes), pinch of salt and a pinch of pepper.  mix well.  pour 1/2 of dressing over broccoli mixture and stir to combine.  taste and add additional dressing as desired. taste again and adjust seasonings as necessary.  refrigerate for a least 4 hours.  when ready to serve, garnish with parsley.

now it is your turn to participate in fall fest. simply leave your broccoli recipe or favorite links in the comments below, and then go visit food network and do the same same. join the conversation on twitter at #cookingwith and be sure to check out these delicious sounding recipes from the other participating bloggers:


What's Gaby Cooking: Spicy Broccolini Pizza

Cooking With Elise: Roasted Vegetable Lasagna

FN Dish: Chinese Beef With Broccoli

best,
diane

diane padoven
founder/president
napa farmhouse 1885
"live a green life of style™ "

https://twitter.com/napafarmhouse

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