I try to eat healthy, fresh vegetables all year ’round, paying attention of course to pricing and seasonality when I can. This year, though, when summer finally hit I felt like I emerged from the house into the sunlight like one of the old-time pioneers I’ve read about, looking for anything green to eat. I’ve learned to trust my cravings, and this Shaved Broccoli Salad helped satisfy them.
Cool, crisp and tasty, this salad, stolen from Cooking Light (and modified a bit) is one I’ll be pulling out throughout the summer. The shaved broccoli is not only gorgeous, but easy to eat and the apple/tarragon flavoring? Inspired! Tarragon and broccoli pair well together – the flavors just seem to bounce off one another.
Tarragon can be a strong herb and many people seem to have definite opinions about it! If you are in any doubt, just add a little tarragon at first and then more if you like it. I was just about going nuts as I mixed up this salad because the smell began to remind me of the Russel’s Cream of Broccoli Soup with a Cheddar Crust! That soup has a broccoli/tarragon flavoring, too – but no time for soup, today, especially a hot soup, even though its one of my very, very favorites!
One piece of advice on shaving the broccoli: Very thinly slice the stems up to the heads, then turn the heads upside down, stem end up. Use your knife to cut almost through but instead of completing the slice, sharply pull away to the right (if you’re right-handed, to the left if you’re not.) The bud end will separate without losing too many green bits. This works better than a mandolin or a food processor and it’s such a small amount it takes just a minute or two.
I’ll be bringing this summer salad to Fiesta Friday number 71, an ongoing blogging extravaganza put on by Angie, The Novice Gardener. This week the cohosts are Laurie @ ten.times.tea and Jhuls @ The Not So Creative Cook.
Shaved Broccoli Salad with Apple and Tarragon
- 3 tablespoons cider vinegar
- 1 teaspoon whole-grain Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt, to taste
- 1/4 onion or small red onion, thinly sliced
- 1/3 cup plain fat-free Greek yogurt
- 3 tablespoons mayonnaise; I prefer olive oil mayo
- 1 tablespoon chopped fresh tarragon or about 3/4 teaspoon dried
- 1 tablespoon maple syrup or honey, optional
- 12 ounces broccoli florets, 3/4 pound or about 1 large stalk with a good-sized head
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 2 Jazz or Gala apples, sliced thinly
- 2 applewood smoked bacon slices, cooked and crumbled
Combine vinegar, mustard, salt, pepper and onion (first five ingredients) in a bowl and let stand for 10 minutes. Add yogurt, mayonnaise, tarragon and maple syrup or honey; stir with a whisk.
Thinly slice broccoli, see hint in text above. Add to bowl with dressing. Thinly slice apples and toss in a bowl with the lemon and water. Drain and add to the broccoli/dressing mixture. Toss well to coat all ingredients, separating apple slices as necessary.
Cover and refrigerate for 3 hours. Stir in bacon just before serving.
From the kitchen of www.frugalhausfrau.com, adapted from Katherine Cobbs, Cooking Light