Tuesday, June 1, 2010

Will this Great Broccoli Salad Become Your New Favorite Summer Side Dish? Probably Not.

I never make cold broccoli salad, so when I decided to film a recipe for one, I didn't have a ton of previous experience to draw from.

I remember having a great one next to a piece of grilled salmon in Monterey years ago, but all I remembered was it was very cold, very lemony, and kind of spicy.

The only other cold broccoli salad taste memory I have is from the annual post-Passport, Sunday night dinner that Bill Frick hosts for the family after the event. Bill makes a super simple, but perfectly delicious version that really shines next to a platter of grilled chicken.

Using both these salads as inspiration, I proceeded with the blanching and the whisking, and what was produced far exceeded my expectations. This is a great tasting, very refreshing, and believe it or not, interesting salad.

Will this become your favorite summer sid
e dish? I doubt it. It's really very good, but how can you complete with such iconic picnic table fixtures as potato and macaroni salad? Let's face it, it's still broccoli after all.

Nevertheless, you can never have enough vegetable side dish recipe ideas, so I hope you give this tasty, easy-to-make salad a try. Enjoy!




Ingredients:
1 1/2 pounds broccoli
3 cloves garlic, mashed
2 tbsp lemon juice
2 tbsp rice vinegar
1/2 tsp Dijon mustard
1/3 cup olive oil
red pepper flakes to taste
salt and pepper to taste

37 comments:

Tammy Jones said...

Macaroni and potato salads cannot compare to BROCCOLI!! They just can't. It's nummy, crunchy, amazing goodness and a couple of simple starches are wimps in comparison! Thank you so much for posting this, I'm always looking for another excuse to use broccoli!

Birder said...

You had me at "lots of garlic".

Anonymous said...

Been making this for years. My Italian mother-in-law handed this recipe down from her kitchen 50 years ago. The only thing she didn't add was the mustard. It is the only way I have ever made broccoli florets. And no one ever tires of it. Hot pepper seeds sauteed in olive oil with the garlic and poured over the broccoli and a sprinkle of lemon zest.

Anonymous said...

I just made this for my girlfriend and I for dinner tonight. (How's that for a quick turn-around?)

She's on a new diet and is drastically limited in many foods she can eat, but Brocolli is "free." The only issue was the olive oil. We cut the olive oil down to 1/4 cup and were still pleased.

We both agreed this is our favorite brocolli recipe ever! Very guilt-free and delicious. We didn't chill it before eating, but on a hot summer day this could be a crucial cold side-dish.

Way to go, Chef John.

Steve said...

Chef:

You were kidding about the ingredient measurements being critical, right?

Maui said...

Hey CJ! Completely off topic but watch this!
http://www.youtube.com/watch?v=3b1N4HhaLdA

He effin' stole your intro!
hehehehe

Chef John said...

yes, it's just a salad ;-)

Razors Edge said...

I'll give this a try...

I've been burned one too many times by people that think serving raw broccoli without any preperation is somehow "organic food" or "healthy". Horseshit I say.

Its like steaming or boiling it renders it inert (the way they see things,) and it comes out all raw tasting.. hard and chewy... and then the little bits of broccoli get tangled up in my teeth and my toothbrush gets filled up with those bits.

Yuck...... raw broccoli is an abomination IMHO. BLEGH. Love the taste of broccoli but its gotta be done right.

Arina said...

That sounds so yummie! I love broccoli, will give this a try! Too bad I live in an apartment and can't have a bbq :) but that's all right haha :)

Steffen P said...

Looks great. I always use bacon in brocolli salad, kind of makes up for the fact its brocolli. :P

Kona Boy said...

I think Newman called this a vile weed...

Anonymous said...

Macaroni salad is disgusting. Go broccoli!

Tom said...

Chef John,

Is there a good/east seafood dish this would pair well with this?


Fletcher

Chef John said...

I can't imagine a fish recipe this wouldn't be great with! Whatever your favs will be perfect.

Foodie911 said...

Chef, have you ever tried the Broccoli Crunch salad from Whole Foods? I think they just barely blanch the broccoli, but the dressing for it is amazing. And there's candied walnuts and bacon, how can you beat that?!

BillWade, NH said...

Made this dish for myself and two others last night, was well liked!

Hania said...

I have just done this recipie and my husband loved it. It made him hot.
Thank you for that and for great recepie.
Hania

Chef John said...

thanks, glad i could help ;-)

rivergal47 said...

delightful salad along with your Buttermilk Fried Chicken, both chilled well for an early June heat-up. Thanks!

orange said...

Yum-my!!!
I added some toasted sesame and a very little bit of soy sauce.

orange

Anonymous said...

Hello! I tried doubling this recipe, but it didn't work out so well. It just seemed like waaaay too much olive oil. Is it bad to double salad dressing recipes? It was looking really tasty until I added the olive oil. Any tips to make it come out better next time?

Proteusa said...

Hey chef John :)

Just tried your broccoli salad today and loved it! It was amazing!
If only you could invent an olive oil that doesn't have so many calories :)

Anonymous said...

This looks simple and awesome....I'm going to steam instead of boil and I think I won't have to drain...

Kevin said...

Hey Chef John, Do you have broccoli in your garden? My Culinary teacher said that when she made fresh broccoli from her garden, her husband ate it all, and she said that he is not a vegetable person.

Chef John said...

I don't. But it will basically taste the same as the store.

Kevin said...

Not really. If I recall what she said, she told me that the broccoli was much sweeter when she grew in her garden than buying it in a store.

tucker's mama said...

how do u think oven roasted broccoli, instead of boiling it, would work? i try to stay away from boiling veggies. im a big fan of roasting them. totally different flavor - it adds a wonderful nutty favor to the broccoli. winner! thanks!

Chef John said...

never tried, may get bitter. you'll have to try and see!

Rachel's croations said...

OMG delicious! Was looking for something new and . My husband had seconds!

Anonymous said...

Can I use different vinegar types?

Chef John said...

of course! it's your salad! ;)

Anonymous said...

Just made this and it was sooooo delicious. Loving the lemon and the hint of dijon.

cookinmom said...

Hey Chef,
Just want to let you know that it's a sigh of relief to see a chef who tries to make something simple without it being laden with fat, salt and sugars. It's nice to find someone who doesn't overkill on things. Sure you could mayo and bacon up this recipe to make it good but this dressing is simple and refreshing!! Thanks in advance!

The Three Oaks Reveille said...

The best cold Broccoli Salad is one we have been making in the restaurant for years.

6 cups of chopped raw broccoli
1 cup medium dice red onion.
1 cup raisins
1 cup candied pecans or walnuts

The dressing (approximate)

1 1/2 cups Hellmans Mayo
1/3 cup Red Wine Vinegar
1/2 cup ganulated sugar.

Blend dressing ingreds. then add to Broccoli mix.

Chill before serving.

Toshiko Suisei said...

Thanks Chef John, this was really good and Mom loved it! I boiled the broccoli for 3 minutes and it was crisp-tender. Then after blanching, the broccoli went for a ride in my salad spinner to quickly rid it of excess water.

Maryam said...

Thanks for this delicious recipe. We dipped french bread in the remaining dressing and it was very very good.

Kevin Nishida said...

Thanks Chef John! Just made this tonight and it was incredible, as all your recipes are! And Toshiko-san, thanks for the salad spinner idea. Genius! I'll give that a try next time. Excess water is the enemy of broccoli salad :)