Broccoli Salad

Note: I am reposting my old food columns from Milford Patch. They originally contained step by step photos and accompanying instructions, which I hope to recreate at some point. Until then, I am posting the original text. This post originally appeared on Patch on July 17, 2011...

Broccoli’s back, folks! We’ve had a little fun on vacation with dessert and champagne, but I’m starting to feel the sugar overload and I’m ready to get back to salads. This is one of my favorites, and it’s my go-to potluck recipe. If you invite me to your party, chances are this is what I’ll bring.

Like every salad recipe, you can make of this what you will. My mom made a similar salad when I was a kid that used bacon and shredded cheddar instead of the craisins and blue cheese, and it was one of my favorites even then. (It was certainly the only way I would eat broccoli!) You could add peas and ham, or grapes, pears or apples. As always, make it your own by adding what you like.

The great thing about using broccoli as a base is that it holds up so well. You could keep this salad around for days and it won’t get soggy. But you could just as easily pull the dressing out of this recipe and use it for lots of different things. By itself, it’s a perfectly good salad dressing. If you thicken it up by adding more mayo and maybe some sour cream, you could use it as a blue cheese dip. The buttermilk adds a nice tang, but if you don’t want to buy any, you could thin out some sour cream with milk or cream and adjust the vinegar as needed.

However you make it your own, just make it. The most effective way to eat more vegetables is to have them ready to go and looking appealing in your fridge. I bet you could even get your kids to eat this, especially if you bribe them with bacon!

The Recipe (adapted from smitten kitchen)

2 broccoli crowns

½ Cup toasted sliced almonds

1/3 Cup dried cranberries

½ small red onion, finely chopped

½-¾ Cup buttermilk, well shaken

1/3–1/2 Cup mayonnaise

2-3 Tbsp cider vinegar

1 Tbsp sugar

1/3–½ Cup crumbled blue cheese

Salt and pepper to taste (I use Penzey’s sandwich sprinkle, which also has garlic and dried herbs)

Wash and trim the broccoli close to the florets. [Blanch the broccoli if you like by cooking in boiling water for 1-2 minutes, draining, then plunging immediately into ice water to stop the cooking. I never bother with this step, but it does turn the broccoli a beautiful bright green and cooks it very slightly. Just be sure not to let it cook more than 2 minutes and immediately get it into the ice water.] Whisk the buttermilk, mayo, vinegar and sugar for the dressing. Chop the broccoli as finely as you like, then mix with the remaining ingredients. Season to taste and refrigerate until ready to serve.