Broccoli salad

Ok! So it’s recipe time. Let’s start simple. This is a great side dish – reminds me of warm summer barbeques. But it can be just as good on a chilly October evening.

There are many (many) variations out there. Jamie Oliver even gave it a bash here. This is my favourite – crunchy, light, sweet and tangy.

You will need: one large head or two medium/small heads of fresh broccoli; dried cranberries; pine nuts; red onion; mayonnaise; white vinegar; sugar.

Step 1: Wash and chop the broccoli into delicious bite-sized florets.

Step 2: Chop red onion into small chunks (about 1/2cm). Up to you how much to add, I used about 1/4 of a medium sized onion.

Step 3: Add onion, and sprinkle pine nuts and cranberries – again up to you how much to add (I added more than the photo below suggests – they sink to the bottom of the bowl the little sneaky buggers).

Step 4: Mix the dressing or ‘marinade’ since I’m feeling fancy. I used 2/3 cup full fat mayonnaise, 1/4 cup white vinegar and 3 tablespoons of sugar (roughly). Mix in a separate bowl (don’t worry if the sugar doesn’t fully dissolve) and pour over the salad.

Voila! Cover with cling film (or put in an tupperware container) and store in the fridge for several hours – preferably overnight. This is *key* as the marinade will soften the broccoli. It will still have a good crunch to it, but it won’t be tooth-cracking like raw broccoli can be. The good news? It retains all of the nutrients as none of the good stuff has been cooked out.

We enjoyed ours with breaded chicken breast and bbq baked beans. Oh, and a good bottle of Australian shiraz. Yum!

A few other suggestions for mix-ins: sunflower seeds, walnuts, raisins, grated cheddar cheese, crumbled blue cheese, crispy bacon.

Your turn!

*All photos taken on my iphone*

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