My final post for Vegetable Side Dish Week is a salad. Not the usual broccoli salad that everyone makes with variations of Miracle Whip, sunflower seeds and grapes added to the broccoli. This broccoli salad is like a slaw, one that has a simple glug of olive oil and apple cider vinegar. If you want to avoid the creamy type of dressing, this salad may be what you are looking for!
I found the recipe online and knew from the start I’d be changing it up a bit. Don’t we all “adapt” a recipe? This one cried out for Kalamata olives, which were actually a suggestion in the recipe but not used by the blogger. I made a few other tweaks as I went and I will note them in my post as well as in the actual recipe below.
I forgot to mention how fast this salad was to make! I threw it all into my food processor, pulsed a few times and ta da! Done! Very little chopping. I did chop the carrots into smaller chunks and probably could have cut them smaller yet since they ended up a bit larger than the broccoli. No big deal though.
I chopped the broccoli into about 1″ pieces and added it to the processor along with 1/2 cup Kalamata olives and 1/4 cup of green onions. I thawed about 1/2 cup of cherry tomatoes from last summer’s garden that I’d roasted and frozen. You could use fresh tomatoes but I wanted to use these up.
Next I put in a small can of mushrooms. The recipe hadn’t designated fresh or canned but that wasn’t necessary, I didn’t have any fresh mushrooms. Canned would do.
I pulsed the processor 3 times, briefly then took the lid off and stirred it down. A few more pulses and my salad was reduce to smaller bits. I added the glug of virgin olive oil and another of apple cider vinegar. The recipe called for a glug of coconut aminos which I didn’t have and actually had never heard of! It said it was similar to soy but I didn’t take the chance and use soy as a substitute. Instead I added salt, pepper and garlic powder.
I stirred the salad well to make sure the oil, vinegar and seasonings were evenly distributed then served it as a side for dinner. I really liked the salad. It was more of a slaw with the small pieces I ended up with after pulsing them in the processor. I need to work on my pulsing technique. But even with the smaller pieces it was delicious. I enjoyed the lightness of the salad without a heavy creamy dressing.
The pine nuts in the original recipe would have been another interesting texture in the salad but I’ve never used them. I think any other nut such as cashews or simple dry roasted peanuts would be a good addition. I’ll work on a few tweaks and let you know if I come up with a new and improved version of this salad. It’s definitely worth eating this way however!
1 bunch of broccoli (I used about 3/4 of a pound)
1 large carrot; cut into 1/2″ slices
1/4 cup green onions (the recipe called for red onions and they would be a nice change)
1/4 cup Kalamata olives
1/2 cup cherry tomatoes (you could use fresh but I used some I’d roasted and frozen from the garden last summer)
small can mushrooms; drained (you could use fresh mushrooms if preferred)
glug of virgin olive oil (about 2 tablespoons)
glug of apple cider vinegar (about 2 tablespoons)
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup pine nuts or nuts of choice (optional)
Put broccoli, carrot slices, green onions, Kalamata olives, cherry tomatoes and mushrooms into the bowl of your food processor using the metal s blade. Pulse 2-3 times. Remove lid and scrape down. Replace lid and pulse 2-3 more times. You want the pieces about 1/2″ in size.
Remove mixture to a bowl and add the olive oil, vinegar, garlic powder, salt and pepper. Stir well and refrigerate until served. Tastes great when eaten immediately as well as the next day.