Thursday, September 24, 2015

Broccoli Olive Salad

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

Here’s a classic make-ahead salad that can be served any time of the year. It’s colorful, creamy and crunchy. This can go to a party where you’ve been asked to bring a covered dish or include it in the family’s lunchboxes or take it on a picnic.

·    1 very large head fresh broccoli
·    Kosher salt and freshly ground pepper, to taste
·    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 (or other favorite mayo) large dollop (Start with 1/3 cup and go from there until everything is very lightly coated….NOT gloppy.)
Cook the broccoli** until it is crisp tender and bright green. 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. 
**Cooking Broccoli:  (two methods)
(Alice’s favorite way…)  Place a steamer basket in a large saucepan that has a lid.  Add just enough water to fill the bottom of the pan without it coming through the holes of the steamer basket.  Slice the broccoli head(s) in half lengthwise and place in the steamer basket.  Cover the saucepan.  Turn on the heat.  Check the broccoli after about 5 minutes or so.  (It may take a bit longer.)  The broccoli should still be bright green, but tender enough to stick a knife through.  Using tongs remove the broccoli from the pan and then plunge it into an ice bath.  After a few minutes, drain the broccoli and chop it up as you like.
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. 

Note:  Save time by purchasing hard-boiled eggs from the deli.  When cooking/blanching the broccoli, make extra for other salads, quiches, sautés or snacking through the week.

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