Check it out. I had a similar salad at Haute Cakes Cafe a few days ago. It was so delicious…I couldn’t wait to try my own version with the broccoli bounty from our garden. I used raspberry vinegar to dress this fantastic broccoli salad, but you could use cider vinegar just as easily. I also used the blood orange olive oil Melissa sent us from B.R. Cohn, thanks Melissa! I’ll make it for you the next time you come over….The Bachelor on Monday perhaps?
Fantastic Broccoli Salad
- 1 bunch broccoli
- Handful of blueberries
- Handful of grapes, halved
- Handful of slivered almonds
- Handful of walnut pieces
- Small amount of goat cheese, crumbled
- Good splash of raspberry or cider vinegar
- Drizzle of good olive oil, the blood orange olive is really tasty, but not absolutely necessary
- Salt and Pepper to taste
Cut the broccoli into small florets, chop the tender stem ends. Reserve the rest of the stems for soup. Add to a large stock pot with a small amount of water and pinch of salt. Steam for a few minutes until crisp tender and bright green.
Add the blueberries, grape halves, slivered almonds and walnut pieces. Toss with vinegar and olive oil. Gently fold in the goat cheese. Season with salt and pepper to taste.
I made a little soup with the stems.
I’ve never grown broccoli before. I’ve got to come up with a recipe for the leaves…hmmm.
So pretty! It was a little frosty outside when I took this picture.