Another great way to use our hardy pal broccoli (or even cauliflower!) – the more time you spend chopping, the fancier your salad can look, but the good news is that quick and thrown together tastes just as good! Borrowed from Smitten Kitchen, I used dried cherries instead of her suggested dried cranberries, and instead of raw onion, I used pickled red onions, which seem to always be in my fridge (also her suggestion). The buttermilk dressing makes this stand out from everyone’s regular broccoli salad – enjoy!
2 heads of broccoli, cut into manageable chunks and sliced into bite-sized pieces (or any which way you choose, but I recommend peeling the stalk before cutting it up and using it in the slaw – also to note, with Broccoli Salad, I briefly blanch the broccoli, but with this recipe, I left it raw but dressed it early)
1/2 c. sliced almonds, toasted
1/2 c. dried cherries (I cut them in half)
1/2 c. + red onion pickles, chopped
1/2 c. well-shaken buttermilk AND 1/3 c. mayonnaise
2 T. apple cider vinegar AND 1 T. sugar
3 T. finely chopped shallot or regular onion
a good pinch of both kosher salt and freshly ground pepper
Toss the broccoli, almonds, cherries and pickled onion in a large bowl. In a separate small bowl, whisk together the dressing ingredients, taste for seasonings, then adjust as you wish.
A good hour before you plan on serving this, dress the salad and toss it well. Refrigerate before enjoying, and toss again before serving.