Best Broccoli Crunch With Creamy Almond Dressing Recipes

FRESH BROCCOLI SALAD

Steps:

• Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
• Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
• To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

SUPER CLEAN BROCCOLI SALAD WITH CREAMY ALMOND DRESSING

Steps:

• Toss all the salad ingredients together in a bowl.
• Pulse the dressing ingredients in a food processor until smooth. Pour over the salad ingredients and toss to combine.
• Serve immediately! Add more orange juice to add more moisture as needed.

BROCCOLI CRUNCH WITH CREAMY ALMOND DRESSING

Steps:

• Bring a medium pot of water to a boil and place about 1/4 teaspoons salt in the water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). Shake off excess water(or dry with a clean towel or paper towels). Set aside.
• Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop, making it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make adjustments if needed, and set aside.
• In a large bowl gently toss the broccoli, apples, red onion, most of the shallots(saving some to garnish) and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style or on individual plates if desired. Enjoy!
• To make pan-fried crunchy shallots:.
• Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.

BROCCOLI SALAD WITH LIGHTER CREAMY DRESSING

Steps:

• Cut the florets into slices no thicker than 0.7 cm / 1/4" thick.
• Place in a bowl with remaining Salad ingredients.
• Mix Dressing well in a large bowl - use a whisk to ensure it's all well incorporated. It will be thin and pourable - see video for consistency.
• Pour all over Salad, toss well.
• Cover and refrigerate overnight (minimum 2 hours). Remove from fridge and bring to room temperature before serving.

BROCCOLI WITH A CRUNCH

Steps:

• Boil broccoli in salted water until just tender, drain well. Melt butter and fry breadcrumbs until lightly toasted. Season lightly and pour over the hot broccoli. Squeeze over the juice of half a lemon and serve.

BROCCOLI WITH ALMONDS

Steps:

• In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. , In a large skillet, saute almonds in butter until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.