Broccoli Salad for Your Labor Day Picnic

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 its 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

Adapted from New York Times Cooking subscribe here.