A nice, cool and refreshing broccoli salad is just what the weatherman ordered. It looks nice, too. 🙂
It’s summer in Texas again and the dog days of summer are upon us. So far, other than the lack of rain, the weather has been fairly nice up to about a week ago. Through the end of June we had seen only 4 – 5 days over 100 F for the year. Now that we’re in July, things are heating up and the last 5 days have been 100+ F with little relief in sight. It’s times like these when we start looking for things that are cool and refreshing, like this broccoli salad. Given the abundant bounty of the summer, finding fresh vegetables and fruits is a snap. Vegetable salads are relatively quick, satisfying and a perfect with cold soups or sandwiches. They also make a great lite lunch.
Now, broccoli salad isn’t something new or unique. In fact, if you go to Google and type in “Broccoli Salad” you will get 902,000 hits. There are broccoli salads with vinaigrettes; broccoli salads with sour cream dressings; broccoli salads with mayonnaise based dressings. Some people blanch the broccoli; whereas, others do not. The differences go on and on. Like other foods, it’s really quite intriguing seeing the different permutations on broccoli salad. Our version of broccoli salad has its own twists. It’s a mayonnaise and yogurt based dressing with dried cherries, chorizo and almonds. It’s loaded with flavor, slightly sweet yet savory and crunchy from the florets and toasted almonds. When I told Baby Lady I was using chorizo in the salad she thought I lost my mind. Very politely she didn’t say anything believing she truly would not like it but not wanting to offend me she would eat it anyway. Boy was she surprised at the wonderful flavors imparted into the salad from the chorizo. This is a wonderful salad you owe it to yourself to make. Ask the Baby Lady and she’ll tell you the same. 😉 Here is what we did.
- 3 crowns fresh broccoli, cut into bite-sized florets (about 1 to 1-1/2 lb)
- 1/2 cup red onion, small dice
- 1/2 cup celery, small dice
- 1/3 cup raisins
- 1/3 cup dried cherries
- 1 cup almond slivers, toasted
- 1/3 cup mayonnaise
- 2/3 cup plain Greek yogurt
- 2 Tbsp wildflower honey
- 1 Tbsp balsamic vinegar
- 6 oz chorizo
- 1 tsp salt
First things first, toast the almond slivers and set aside.
Next, bring a pot of water with 1/2 tsp baking soda to a rolling boil and add the broccoli florets
Cook for 90 seconds and strain.
Immediately place the florets into ice cold water to stop the cooking.
You want the florets crisp and firm but not completely raw. Par blanching the broccoli makes them a little more tender than raw. The baking soda helps keep their green color.
Now, remove the casing from the chorizo, cook and set aside. This is a wonderful chorizo Baby Lady & I buy when we go to El Paso to see her family. Notice how little fat is in the pan.
Next make the dressing by adding the mayonnaise to a mixing bowl.
Next, add the yogurt
the balsamic vinegar
the red onions
Drain the florets from the ice water and return to a large bowl. Pour the dressing over the broccoli.
Fold the dressing into the florets being somewhat careful so as not to tear up the florets. The florets are still predominately raw so this is not a real problem. Just don’t get overly aggressive in mixing everything together.
Add the toasted almond slivers and fold to incorporate.
Serve & enjoy. We most certainly did, even the skeptical Baby Lady. 🙂
19 thoughts on “Broccoli Salad”
This looks really good!
Thanks, Mimi. It was. 🙂 The chorizo really adds some nice depth of flavor to the salad. Baby Lady was really surprised.
Bacon would be good too. I’m surprised the balsamic vinegar didn’t make everything too brown. But the color turned out great!
This is going on our menu next week! It looks absolutely fantastic!
Hi, Laila. Thanks for your very nice compliment. If you do get around to fixing it, please let us know how you like it. 🙂
I made your broccoli salad today and it was just wonderful! I think it became a new favorite 🙂
Thanks, Laila. Glad to hear you liked it. We thought the chorizo went beautifully with the other flavors. 🙂
Wow! Who would have thought to add chorizo to the mix? Very ingenious.
Thanks, Kathryn. Given your Texas roots, you need to try this with the chorizo. 🙂
Yes, indeed I do! 🙂
I am as skeptical as the Baby Lady, so I suppose it means I should try this 😉 I would never have come up with this combination of flavors, although I would blanch the broccoli the same way with the baking soda and I made a sauce with greek yoghurt just the other day.
Hi, Stefan. You probably should try this. Get a Spanish style chorizo as it typically has less fat/grease. Otherwise, see if you can find uncooked longoniza. 🙂 You will like it as the chorizo adds a tremendous depth of flavor.
I’ve been thinking about you as far as summer goes. It seemed to me that it hasn’t started off as bad as some years although it is never good. You do have brutal heat in your area. What I remember most is that is doesn’t cool off at night. Your broccoli salad is very different but delicious sounding.
Hi, Karen. Thanks for thinking about me and the nice compliment. You’re right that the summer has not been the typical brutally hot summer. Although a lot of people would hate mid 90s F heat, when you’re accustomed to 100+ F heat this time of year, it’s really nice to be in the mid 90s F. We’re even seeing low 70s and high 60s in the morning although I think we have seen the last of the high 60s until late September or October.
Yum – that looks like a great one to take for lunch in our sticky Hong Kong summer 🙂
Thanks. We thought this was pretty good. 🙂
Hi ! This recipe looks so appetizing ! Here in France, we are not really used to eat broccolis in salads…but I’ve tasted one during one of my US trips and I really enjoyed it ! Yours is really original, with the dried cherries and chorizo ! Thanks for sharing. I’ve just discovered your blog, and added it to my Favorites ! Have a nice day !
Thanks for dropping by and your very nice compliment. Hope to see you around. 🙂