WHY THIS RECIPE WORKS Most recipes for this potluck and picnic classic leave the broccoli raw, but we found that cooking it briefly in boiling water improved both its flavor and its appearance. Adding the hardier stalks to the cooking water before the florets leveled the playing field, so both became tender at the same time. Drying the broccoli in a salad spinner rid it of excess moisture after cooking, so the dressing a tangy mayo-and-vinegar mixture didn’t get watered down. Toasted walnuts and golden raisins brought crunch and salty-sweet balance to this salad. You can substitute currants or dried cranberries for the raisins. When prepping the broccoli, keep the stalks and florets separate.
Serves 4 to 6
TOTAL TIME: 30 minutes
INGRDIENTS
- ½ cup golden raisins
- 1½ pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ¼ inch thick
- ½ cup mayonnaise
- 1 tablespoon balsamic vinegar
- Salt and pepper
- ½ cup walnuts, toasted and chopped
- 1 shallot, minced
INSTRUCTIONS
- Bring 3 quarts water to boil in Dutch oven. Meanwhile, fill large bowl halfway with ice and water. Combine ½ cup boiling water and raisins in small bowl, cover, and let sit for 5 minutes; drain.
- Add broccoli stalks to remaining boiling water and cook for 1 minute. Add florets and cook until slightly tender, about 1 minute. Drain broccoli, then transfer to bowl of ice water and let sit until chilled. Drain again and then spin broccoli in a salad spinner to remove moisture (or thoroughly pat dry).
- Whisk mayonnaise, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl.
- Add broccoli, raisins, walnuts, and shallot and toss to combine.
- Season with salt and pepper to taste.
- Serve. (Salad can be refrigerated for up to 6 hours.)
