From a nutritional point-of-view, broccoli is the Queen! It’s loaded with phytonutrients, fiber, vitamin K, vitamin C, chromium, folate, and even omega-3 fatty acid. It’s not just another pretty face.
Modern studies show that you can preserve the most nutrients in broccoli by steaming it for five minutes or less. Do you have one of those space ship-looking contraptions for steaming a.k.a. stainless steel steamer basket? If so, use it. If not, no worries. Instead, you can cut and wash your broccoli first, then add to a dutch oven or any pot and add just enough water to cover the bottom of your pot (1/4-1 cup of water depending on the pot). Bring the water to a boil and add the broccoli and cover to cook for about 3 minutes until the broccoli has turned a vibrant green. Reduce to low or medium heat and continue to cook for an additional 1-2 minutes until the stalks have become fork-tender or to your liking. Drain the broccoli in a colander and rinse with cool water to stop the cooking process. Add to any recipe or eat as is.
This broccoli salad calls for raw broccoli which is ideal for the crunch factor, but feel free to use steamed broccoli if you prefer. This salad makes the most satisfactory, tangy, cheesy, and herby salad that will surely please someone at your table, if not all of you! I can’t make enough of this stuff. I typically have to double or even triple the recipe. Between Tom and I, we are mean green eating machines!
Broccoli is one of the most nutritious foods out there! It’s loaded with vitamin C, folate, and vitamin K. It’s part of a family of vegetables called cruciferous vegetables that have been linked to decreasing cancer risk and increasing heart health.
- 1 ½ cups apple cider vinegar
- 1 cup honey
- 1 bag (12 oz) fresh cranberries
- ½ cup pickled cranberries, chopped
- 6 cups broccoli florets
- 6 cups broccoli stalks, cut into matchsticks
- ½ cup sliced almonds, toasted
- ¼ cup red onion, chopped fine
- 4 slices of prosciutto, sliced into thin strips and pan-fried crispy (optional)
- 1 cup whole milk yogurt
- 1 tablespoon maple syrup
- ¼ cup blue cheese, crumbled
- ¼ teaspoon sea salt
- 1 tablespoon tarragon, chopped fine
- Cracked pepper to taste
Start by quick-pickling the cranberries. Soak the cranberries in apple cider vinegar in a small bowl until plump and saturated, at least 20 minutes. Drain and set aside.
Add the cranberries and all salad ingredients to a large bowl. Whisk together dressing ingredients in a separate smaller bowl and add to salad. Mix thoroughly until evenly combined. Refrigerate for at least 20 minutes before serving. Serve cold.