Crunchy Broccoli Bowl (Print Version)
# Ingredients:
→ Dressing
01 -
1/3 cup olive oil, extra-virgin
02 -
1 teaspoon honey
03 -
1 teaspoon Dijon-style mustard
04 -
2 tablespoons minced shallots
05 -
1 tablespoon mayonnaise
06 -
1 tablespoon white wine vinegar
07 -
2 tablespoons fresh lemon juice
08 -
A pinch of kosher salt
09 -
Pepper, freshly ground, to preference
→ Salad
10 -
1/4 cup toasted almond chunks
11 -
1/4 cup diced Manchego, cheddar, feta, or another bold cheese
12 -
1/4 cup dried cranberries
13 -
1 pound raw broccoli florets, chopped to bite-size
# Instructions:
01 -
Blend lemon juice, vinegar, honey, mustard, shallots, and mayo in a small bowl. Slowly stir in the olive oil a bit at a time while mixing until it comes together. Add salt and freshly ground pepper to match your taste.
02 -
In a big bowl, toss the broccoli, dried cranberries, diced cheese, and crunchy almonds. Coat with as much dressing as you'd like. Let it rest a bit so the flavors mix well, if you've got time.
# Notes:
01 -
Keep this salad in an airtight container in the fridge for up to 3 days. The flavors develop over time, but the broccoli might not stay as crunchy.
02 -
To keep everything as fresh as possible, store dressing separately and combine about half an hour before you eat.