I had it from a grocery store deli. The Best Salad in the World. Seriously, that’s what it was called – and I agree!
Hot, sticky summer days are here – perfect days to think about NOT heating up the house and about eating light & healthy. And when light and healthy means cool and delicious, too, like this Pesto Pasta Salad, that’s a winner.
As some of you know, I’ve been “bunking” with my folks ever since they had some health issues last year; I’m in the middle of nowhere South Dakota (they moved here so it’s not even my home state) with Gibson, my labrador, Homer, my cat, a few clothes and a laptop. In a spruce green room…yikes! At least it has a big window…
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.
So a friend of mine called yesterday and asked about Broccoli Salad. Yep. Broccoli Salad. You know it, that “Crazy” salad that’s rather ubiquitous and has been around forever! I first had it in the late 70’s…Fresh broccoli in a sweet tart dressing punctuated by crunchy cashews, chewy raisins and a bit of bacon.
Broccoli, cooked right, just has to be one of the most marvelous veggies there it – cooked wrong it becomes soggy, strong in flavor and gets pushed around the plate before it ends up down the disposal. I’ve shown my son and his girlfriend more than a few times, but I thought I should detail my easy method, here. It comes out perfectly every time.
If you’re like me and love a good Cream of Broccoli soup, one that’s a soup and not a gloppy, glorified cheese sauce in a bowl, this is the soup for you. Absolutely luscious, with a few French twists, this soup stands by itself. Add a “raft” of good cheddar and broil until bubbly and lightly toasted. Amazing.