Broccoli Salad

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Here’s a refreshing new picnic salad for your dinners, picnics and traveling meals. It’s light, tossed in buttermilk, has a nice bite from onion and sweet chew from dried currents (thanks to Margaret’s endless supply). This is perfect for dairy eating vegetarians and a nice alternative to another salad with dinner.

Broccoli Slaw from Smitten Kitchen 

Makes about six cups of slaw

2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried currents
1/2 small red onion, finely chopped

Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops. (P.S. My favorite way to prep the stems is to peel them — the tough skin is why most people think they don’t like broccoli stems; the broccoli underneath is juicy and crisp — then use the mandoline or a knife to cut them into thin slices.)

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.

Should keep up to a week in the fridge, if you don’t have any pregnant women nearby.

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