Tangy broccoli and cranberry salad
tangy broccoli and cranberry salad
Similar to this salad I developed for The New York Times Cooking, this salad is the perfect prep ahead dish. While you can eat it straight away, it also improves upon resting. Store in the fridge and I promise you, it will taste as good (or even better) the next day and the day after that and so on. It’s a good one for taking to gatherings because it serves many. If you don’t have broccoli, you could substitute with cauliflower or fennel. Those in the Southern hemisphere, where it is Winter, could sub with brussels sprouts or cabbage.
I like to eat this salad with these tofu and kale burgers. If you are serving this salad without the burgers and want it to be heartier, add some cooked quinoa or chickpeas.
Serves 6 to 8
vegan / gluten free
Ingredients
- 1/2 cup (30g) dried cranberries or raisins (sultanas)
- 1/2 shallot (eschalot), finely sliced
- 1/4 cup red wine vinegar
- 800g broccoli (about 2 heads)
- 2 teaspoons sea salt
- 2 teaspoons sumac (optional)
- ½ -1 teaspoon red pepper/chili flakes
- 1/4 cup extra virgin olive oil
- 1 teaspoon white sugar
- handful soft herbs such as mint, dill, parsley or a combo
- 60g (½ cup) toasted almonds
Place the cranberries or raisins (sultantas) into a small bowl. Add the shallots and vinegar and allow to soak for 30 minutes.
Remove the stem from the broccoli and slice off the woody exterior. Coarsely chop the broccoli stem and florets. You can do this in food processor if you prefer. Transfer the broccoli to a large bowl.
To the broccoli, add the sea salt, sumac, red pepper/chili flakes, olive oil, sugar, and herbs, along with the soaked cranberries/shallot and vinegar. Toss well to combine. Allow to sit for 10 minutes before serving. When ready to eat, top with almonds.
This salad can be stored in the fridge for up to 5 days and improves in time.