Broccoli Salad With Peanut Vinaigrette Recipes

Steps:

• In a small bowl, combine mayonnaise, sugar, vinegar and lemon juice.
• Chill for an hour or two.
• In a large bowl, combine broccoli, raisins, peanuts, onions and bacon.
• Add the dressing mixture; toss to coat.

Steps:

• Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
• Bring a medium pot of salted water to a boil.
• Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
• Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.

Steps:

• Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.
• Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.
• In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
• In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.

Steps:

• Place prepared broccoli in bowl or pan and pour enough boiling water over it to almost cover. When broccoli turns bright green, drain and rinse in cold water. Set aside to drain.
• Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
• In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
• Add oil and blend quickly.
• Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
• Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.

Steps:

• Blanch broccoli florets in hot salted water for about 3 minutes.
• Refresh in a bowl of iced water and drain.
• Whisk peanut butter with remaining ingredients in a bowl until a vinaigrette is formed.
• Add broccoli, toss, and serve.

Steps:

• Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
• Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
• In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
• Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)