Toni Myers Broccoli Salad Recipes

Steps:

• Cut the broccoli into florets. Blanch in boiling salted water until barely tender, about 20 seconds. Shock them in a bowl of ice. Drain and reserve.
• Combine all other ingredients, mixing well. Fold in the broccoli. Season to taste with salt and pepper.

Steps:

• Rinse the sliced shallot under cold water and transfer to a large bowl.
• Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
• Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
• Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.

Steps:

• Clean all the veggies and cut up as desired. Use the amounts you'd like in your salad.
• Variations:.
• Avocado, peeled and sliced.
• Provolone cheese, sliced and cut up.
• Monterey and Cheddar Cheese, sliced and cut up.
• Broccoli, cut up into bite size pieces.
• Green Peppers, sliced.
• Green Onions, chopped.
• White Onions, diced.
• Turkey Breast, sliced and cut up.
• Honey Ham, sliced and cut up.
• Top with croutons and your favorite dressing!

Steps:

• Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
• Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
• After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
• Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
• When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.

Steps:

• Toni puts the salt in a little hot water to dissolve it and then adds more cool water to pour over the broccoli. Store in frig. until ready to make up the salad. You don't want the broccoli warm at all. The red pepper is to add color, so just as long as it's not green is fine. Something that I found helpful was to add the main ingredients (about half into bowl then add part of the raisins and sunflower seeds or almonds. After adding the rest of the main ingredients, add the rest of the raisins and seeds and stir in just a little. The raisins and seeds will want to settle in the bottom, so make it a little more difficult for them to do that. I have made it before without the noodles. For a single recipe, 8 oz. is fine. This recipe is not an exact recipe as the amount of broccoli you're adding won't be exact each time, so adjust your dressing accordingly.