Broccoli salad rules this summer, not potato or egg salad. The green stuff is interesting, crisp, flavorful, and diverse. Broccoli salad, a simple side, is delicious cold, room temperature, and leftover.
Broccoli salad is easy to make and goes with many picnic, barbecue, and potluck dishes. Raw broccoli is crisp and refreshing, but if you want a softer texture, blanch and pat the florets dry before dressing.
Too mushy frozen broccoli won't work. Pre-cut broccoli florets and leftover steamed or roasted broccoli speed up prep.
The versatility of this broccoli salad is its best feature. The format can be customized to several meals and cuisines. Replace vinaigrette vinegar with a fancy balsamic or fun-flavored vinegar.
Try Greek yogurt or mayonnaise for a creamy touch or citrus zest for a zingy kick. You can add any salad item you choose for crunch—bite-size croutons, sesame seeds, puffed rice or quinoa, wonton strips, uncooked ramen noodles—to this salad.
Some broccoli salads have craisins, golden raisins, or dried cherries for sweetness. For extra vegetables or to make a new salad from leftovers, add shredded carrots or purple cabbage.
Choosing your own adventure salad is guaranteed to be tasty. How to manufacture it.
Put dried broccoli in a medium bowl. Stir in parsley, nuts, and cheese. Add the vinaigrette and toss. Sprinkle salt and pepper. Before serving, marinate the salad for 10 minutes in the fridge.
Toss salad again to distribute dressing. Serve with more cheese, crunchy toppings, fresh pepper, and herbs.