Broccoli is one of those vegetables that if I never ate it again I would not be too sad. I think my whole family feels that way. Sure, we have tried it in stir fry, sauteed with garlic and chili flakes over pasta, but it certainly was not a life-changing experience. We even attempted to call broccoli something fun encouraging the girls to “Eat Your Little Green Trees,” but it was as useless as trying to deliver mashed peas to a baby via the pretend airplane method.
I belong to three different CSA programs at the moment, and they are all wonderful. The most recent CSA box was beautiful from Spade and Clover – another spectacular local farmer. I had excellent plans for the fennel, ginger and other ingredients, which of course I will share with you all. But, I have to admit I groaned a little when I saw the broccoli peeking out of the box. What to do…
When in doubt about a particular vegetable, I often turn to Love and Lemons. Her recipes have never let me down even when I modify them to suit our tastes and available ingredients. Enter: Broccoli Salad. This recipe has changed the way I feel about broccoli.
Ok, raise your hand if you knew you could use and eat most of the stem of the broccoli plant. If you are like me, I have been throwing everything out except the top of the “trees” for years. It turns out, I really enjoyed the broccoli much better by eating and using more of the plant. This recipe is great to prepare ahead of time and use for lunches throughout the week. You could even serve it over your meal prepped wheat berries!
I followed the recipe for Best Broccoli Salad with the following modifications.
- I usually eliminate or reduce most if not all of the oil in recipes.
- I have tried this recipe both with mayo and when out of vegan mayo substituting with a total of 3 tablespoons of spicy Dijon mustard.
- I added some fresh lemon juice (mostly because I like the zing and I had a huge bowl of them on my countertop).
- I did not have any dried cranberries on hand and substituted golden plump raisins, which we decided we liked better.
- I used habanero hot honey in the recipe to add some heat
- I have made the Tamari Almonds as listed in the recipe (they are delicious) but when I get lazy I substitute smoked almonds from the store.