Wednesday, August 4, 2010

Broccoli Salad

Recipe from my buddy, Marcia, and Husband-Tested in Alice’s Kitchen

Here’s a classic salad that can be made any time of the year and is quick to make. I save even more time by purchasing hard boiled eggs from the deli. All of the ingredients can be found at Lost River Market & Deli. This is a great make-ahead dish and can go to a party where you’ve been asked to bring a covered dish. Sometimes the deli has this salad on their salad bar.

1 large bunch fresh broccoli, cut into florets
Kosher salt
½ an onion, white or red, chopped fine
1/3 cup pimiento stuffed green olives, sliced
4 hard boiled eggs, chopped
½ cup celery, thinly sliced
Hellmann’s Mayonnaise, large dollop

Bring a pot of water to a boil. Add a heaping teaspoon of Kosher salt to the water. Add the broccoli. When the broccoli turns bright green and is crisp tender (about 5 minutes) drain and rinse with cold water and drain again. Mix together the broccoli, onion, olives, eggs, and celery in a large bowl. Add a dollop of mayonnaise and stir gently to coat. Add more if needed. The mayonnaise should just lightly coat the other ingredients and should not overwhelm the salad.

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