What’s this? A recipe? It most certainly is!
When we went to Canada, I was hoping it would break the uninspired cooking spell I was in. Not only did that not happen, the fact that food is so expensive here made experimenting harder and feeling overwhelmed made cooking harder. Let me just say there was a lot of pizza the first few weeks.
Though I would not say I have my cooking-mojo back, I did start cooking regularly again and despite most of it not being overly exciting, we are eating healthy again. We’ve been roasting a ton of vegetables (tomatoes, zucchini, red onion, olive oil, balsamic vinegar, salt, 350°F, about 30 min.) and I’ve made this delicious broccoli salad a couple of times now.
This broccoli salad has it’s origins in the lazy days, when cooking seemed way to much to take on and we’d just walk to the neighborhood supermarket, pick out some salads and a turkey pepperoni, call it dinner and eat it on the beach. I loved their broccoli salad, but it was – of course – very expensive and too sweet. So one inspired day I tried to recreate it at home, left out some stuff, put some other stuff in and loved the result on the first try! Even Joop, who doesn’t like broccoli, really likes this salad, so I thought I’d share it with you today. I even made photos of the process! Or at least a part of it.
Note: the recipe below serves two as a small side dish, but I’ve been making twice as much, serving it with grilled fish or chicken. No need for boring potatoes or other starchy carbs on the side!
Broccoli salad with cranberries and almonds
Serves two as a small side dish.
- Bring a pot of water with some salt to a boil.
- Trim off the florets by cutting straight through the broccoli stem as close to the crown as you can get. Cut the larger florets in halves or quarters to make them bite-sized.
- Add the broccoli florets to the boiling water and cook for about a minute. They should be tender but still crisp. Drain in a colander and rinse with cold water.
- Grate the stalk with a large grater.
- Chop a small red onion into small pieces.
- In a large bowl, combine a tablespoon mayonnaise with a tablespoon olive oil and some salt and pepper.
- Add the broccoli florets, the grated broccoli stalk, the chopped red onion, a few handfuls of baby spinach and a handful of dried cranberries and stir.
- In a dry frying pan, toast a handful of slivered almonds on high heat. Keep moving the pan for even browning.
- Divide the salad between two plates and top with the toasted almonds.