Broccoli salad is a popular side dish to serve at summer barbecues and holiday gatherings
I'll show you how to properly cook the florets and my time-saving tips
Plus you're going to love the creamy yogurt dressing that has a sweet and tangy flavor
The star of this dish is fresh broccoli and it's really easy to prepare
I'm going to take these beautiful stalks and break them down into bite-sized pieces for the salad
All you have to do is take a paring knife and cut half to one inch off of the stem
We want the pieces to be small enough so it's easy to grab with the fork
These little parts are called buds and they come in clusters
so when we cut them down into smaller pieces they form the floret
I don't know why but my kids will only eat this top portion but the stem is totally edible as well
I actually like to peel off some of this tough fibrous outer part
and grate it for like coleslaw or even chop it up for a stir fry
If you come across a large piece like this slice it down the middle in half lengthwise
You can also buy pre-packaged broccoli that's already been cut into florets
but if there's any big pieces just make sure to cut them down
We need 1 pound about 6 cups
In a large pot bring 2 quarts or 8 cups of water to a boil over high heat,
add 1 teaspoon of salt stir to dissolve
In a medium bowl add 1 quart or 4 cups of cold water
and 4 cups of ice set aside to use as an ice water bath
Raw broccoli has a really tough and fibrous texture and sulfurous taste
luckily I learned a technique in culinary school called the blanch and shock method
It involves using seasoned hot boiling water to quickly cook the broccoli
and then plunging it into an ice-cold water bath to cool it down
I've already prepared the ice water bath with 4 cups of water
and 4 cups of ice so it's ready to go when the broccoli is done cooking
Add 1 pound of the broccoli florets to the boiling water
cook until bright green and crisp-tender about 1 to 2 minutes
The ice water bath is going to immediately halt the cooking process
preventing the broccoli from becoming mushy while retaining its bright green color
Let it sit for about 5 minutes until completely cooled down
Drain the florets in a colander shake to remove the excess water set aside
Heat a large skillet over medium heat
To add a savory and smoky element to the salad
fry up some bacon we need two slices of thick-cut pieces however
if you want to save yourself some time
I really like to make a big tray and roast it in the oven that way you can make it about
seven days in advance and just chop it up when you're ready to use it
Add two slices of bacon cook until crispy about 3 to 4 minutes per side
transfer to a paper towel-lined plate to drain the excess fat
To create interesting flavors and textures in the salad add some mix-ins
I have the cooled bacon chop it into small pieces
we want a little burst of savory notes so don't make the bacon pieces too chunky
This looks good nice and crispy
Dried cranberries are going to add this concentrated sweetness and a hint of
tartness chop them up into smaller pieces
You could also use dried cherries apricots or raisins we need 1/3 cup
Red onions are going to add a nice crunch and freshness
Cut off the top cut the root-end leaving it intact cut in half lengthwise peel off the skin
Place the hand on top then cut through
the center lengthwise making 1/4-inch thick slices then cut down into 1/4-inch thick strips
Turn and cut into 1/4-inch thick dice
if you need to just make a couple rough chops to make these pieces even smaller
We don't want the onion pieces too big might be a little overpowering for the salad
this looks good we need 1/3 cup
To add some extra protein to the salad I like to use some sharp cheddar cheese
this is 2 ounces cut into 1/4-inch thick pieces
You can use other firm cheeses like smoked gouda or mozzarella
Stack some pieces on top of each other and then cut down into 1/4-inch strips
turn and cut into 1/4-inch dice
The little burst of flavor from the cheese adds this really nice fermented saltiness to the dish
In a large serving bowl I've added the blanched and drained broccoli
make sure to remove as much excess water as
possible to prevent it from diluting the salad dressing
For quicker preparation you can cook the broccoli two days ahead of time
just store it in an airtight container in the refrigerator until ready to use
Add the chopped bacon this is about 1/4 cup,
1/3 cup of the chopped cranberries I love a sweet and salty combination
1/3 cup of crunchy sunflower seeds you could also use pepitas almonds or chopped walnuts
1/3 cup of the chopped red onion, and 2 ounces of the chopped cheese this is about 1/2 a cup
I'm going to set this aside and prepare the salad dressing
To make a creamy dressing I'm going to start by adding 1/2 cup of Greek yogurt this
is non-fat but you can use low-fat or full fat if you like for a richer consistency and texture
2 tablespoons of mayonnaise for some extra richness olive oil can be used as well 2
tablespoons of red wine vinegar for pungency apple cider vinegar is a good substitute
2 tablespoons of honey for sweetness pure maple syrup works well too
1 tablespoon of water just to
dilute the consistency a little bit so that it can pour onto the salad
1 teaspoon of dijon mustard, 1/2 teaspoon of kosher salt,
and 1/4 teaspoon of black pepper whisk this until everything is smooth and combined
The consistency should be thick enough to cling onto the vegetables this looks good
For the finishing touch drizzle about half of the dressing over the broccoli salad
I like to serve the rest on the side so that guests can add as much as they want later
Toss everything to combine and if some of the smaller pieces fall to the bottom of the bowl just
grab them from the bottom and mix it in on top
Make sure to taste the salad and season with a little bit more salt and pepper if you'd like
Right before serving I like to add more pop of color place some of the chopped cranberries on top
If you're looking for a complete meal try my salmon burger recipe right here
they make the perfect combo
I hope you enjoyed learning the science behind
broccoli salad and if you did please give it a big thumbs up
it means a lot when you do
See you in the next video
Let's add a little more dressing
oh this is going to be good