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  • Hard Times Recipes - 08

    From Dave Drum@1:124/5016 to All on Fri Oct 17 04:34:59 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Broccoli Salad
    Categories: Vegetables, Fruits, Nuts
    Yield: 5 servings

    MMMMM--------------------------DRESSING-------------------------------
    1/2 c Golden or black raisins or
    - craisins
    1/2 Red onion; fine sliced
    1/4 c Apple cider vinegar
    4 ts Granulated sugar
    Salt
    3 tb Extra-virgin olive oil
    1 tb Sesame oil

    MMMMM---------------------------SALAD--------------------------------
    1 1/2 lb Broccoli
    1 Apple; cored, cut in 1/2"
    - cubes
    2 Scallions; white & green,
    - fine sliced
    Salt & black pepper
    1/2 c Toasted sliced almonds,
    - pepitas or sunflower seeds
    1 c Red or green grapes; (opt)
    - halved crosswise

    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 1/2-inch pieces. Chop the
    broccoli florets into 1/2-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.

    By: Hetty Lui McKinnon

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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