I have a real fondness for this type of dish: sweet, tart, crunchy and tangy. This one is delightful and I have made it twice more since discovering it. It’s got almonds and dried cranberries and a little bit of red onion, all coated in a buttermilk vinaigrette. The first time Deb made it she ate the whole thing – two pounds worth – in one sitting (a definite advantage of being pregnant: a license to eat.)
When I was young and foolish I thought the only part of broccoli worth eating was the florets and that the stems were just a convenient and disposable handle. Then I made a Cook’s Illustrated stir-fry dish that used the whole plant and learned that the stems are actually better than the show-offy florets. They absorb a lot more flavor and, once you get rid of the dried out end and the tough outsides, are quite tender and delicious. Live and learn.
The picture is a little misleading. For some reason, the first time I made this I got it into my head that I need to shred the broccoli, so that’s what you see here. The next time I realized that I only needed to slice it into matchsticks and I like it better that way. It looks more like broccoli and less like it’s ashamed of itself and trying to pass as cabbage or something. Bonus: it will keep for 2-3 days in the fridge.
Broccoli Slaw is on page 72 of The Smitten Kitchen Cookbook and right here on her site.