Stay with me - I know Broccoli may put a few of you off, and I know it's a salad and you'd much prefer warmer foods for winter but this recipe is far too good to hold off until summer!
Broccoli - I know it's good for you and it's the ONLY reason I eat it. I really don't enjoy broccoli and neither do my sons. We endure it. That is, until we tried this salad - we ALL love it, and yes, the key ingredient is broccoli!
The recipe is from a great cookbook 'Ripe - A Fresh Batch', by Angela Redfern. Angela says this simple recipe was inspired by her mother, Jane Redfern.
1 1/2 cups (375ml) Mayonnaise - their recipe is below, or they also recommend Best Foods brand
3T Apple Cider or White Wine Vinegar
2 heads Broccoli, cut into small florets
1 cup (140g) Dried Canberries
1/2 cup (75g) Pine Nuts, toasted
1/2 cup (60g) Pumpkin Seeds, toasted
1 Red Onion
Zest of 1 Lemon
Salt and freshly ground Black Pepper
In a medium-sized bowl, whisk together the mayonnaise and vinegar.
Add the remaining ingredients and combine.
Cover with cling film and place in the refrigerator to marinate for at least 2 hours, or overnight.
Remove from the refrigerator and mix well. Season to taste with salt and pepper.
Transfer to a serving dish.
A great classic used in many of Angela's recipes.
Makes 2 cups.
2 cloves Garlic, peeled, finely chopped
1t Mustard Powder
Zest of 1 Lemon
1T White Vinegar
400ml Vegetable Oil
In a food processor bowl, place the eggs, garlic, mustard powder, lemon zest, vinegar, sugar and salt. Blend well.
With the motor running, slowly drizzle in the oil until the mixture starts to thicken and emulsify.
Store in a clean sterilised jar in the refrigerator for up to a week.
Health Benefits of This Delicious Salad
And no your eyes aren't playing tricks on you, it's a little wonky!