As many of you know, I’ve been dealing with cancer for the past few years. Blogging fell low on my list. Many people have kindly asked that I share my advice, menus and recipes again. If you’re one of them - thank you. It’s meant a lot to me that you found this useful.
Sending my love, Tom
If you’re cooking this weekend this is a nice version of broccoli salad, because of it’s use of Asian flavors instead of the regular suburban mayo, ranch, bacon, etc.
Broccoli Salad
Dressing
½ cup raisins
½ red onion, finely sliced
¼ cup apple cider vinegar
4 tsp sugar
1 tsp Kosher salt
Ground black pepper
- Combine and let rest for 10 min
3 Tbs olive oil
1 Tbs sesame oil
- Add to mixture and stir
Salad
1½ pounds broccoli, chopped into ½” pieces
1 apple, cut into ½” cubes
2 scallions, sliced
½ cup toasted almonds
1 cup red or green grapes, cut in half
- Toss with dressing
Notes:
- Include the broccoli stalks: cut into small, thin, bites sized pieces, excluding the toughest woody parts
- If desired, blanch broccoli for less than 1 minute and cool in an ice bath
- To toast almonds: roast at 300 degrees for 8 to 10 minutes
