Happy first day of summer! Really I consider summer to start with Memorial Day and end with Labor Day but if solstices, equinoxes and Pope Gregory want me to believe that summer starts today, then I have no problem celebrating the start of summer all over again. And I will celebrate with broccoli salad. And ice cream.
After I make something and post it on here, it is rare that I will make it again too quickly. It's not that I don't love the recipes (obviously I do, or I wouldn't post them), it's just that I'm on to thinking about my next post. And my next one. And a newspaper article. It just kind of bums me out to make the same thing over and over when I've got new ideas calling my name. However, I make plenty of exceptions to this and the number one on-repeat-don't-care-that-I've-made-it-4-times recipe is this Honey Mustard Brussels Sprout and Broccoli Salad that I made in February. By blog post repeat standards, I have made it a lot. And I plug up the drain in my sink with shredded broccoli every time because apparently I don't know how to function without a garbage disposal. Sorry bout it.
And so in honor of summer starting, I decided to take my beloved broccoli salad and give it a summer makeover. There's still broccoli and dried cherries and honey mustard dressing. But there's also red cabbage, carrots, sugar snap peas, scallions and maple glazed sesame almond clusters. And the honey in the dressing is burnt. BURNT. I know it sounds so weird, but it will make you want to dance around your kitchen from happiness while also making you feel like a caramelized honey wielding pastry chef. I got the idea of burnt honey from Christina Tosi from Milk Bar (I have a post about a Milk Bar recipe coming tomorrow and then I promise I will shut up about it for at least a little while). She incorporates burnt honey into all sorts of things including a burnt honey mustard dip. All you do is cook honey in a pan on the stove until it is a deep golden brown. It takes on a nutty, slightly bitter, super savory flavor. This bitterness is kept in check by a little bit of uncooked honey in the dressing but overall it a deep, dark honey mustard that will change all honey mustard for you.
The absolute best thing about this salad is that it is just as good 3 days after you make it as it is 3 minutes after you make it. Actually, it's a little bit better the longer it sits. The dressing has time to get all soaked in, the broccoli is a little less raw tasting and the dried cherries become nice and soft. I have zero complaints about food that gets better the longer I forget that it is in the fridge.
The other great thing about this salad (I promise I'll stop after this) is that it is the perfect way to use up any veggie scraps you might otherwise throw away. Since it is essentially broccoli florets mixed in with a slaw of everything imaginable, the broccoli stems can be shredded in the food processor and mixed right into the slaw. The sugar snap peas that I used were mostly pea-less and leftover from peas I had shelled for another recipe. Any other scraps you have like gnarly carrots, leftover cabbage or spare onions can be slawed up and tossed in. In fact I considered calling this garbage slaw for .00001 seconds and then realized that might sound disgusting. But this salad can take what might be garbage and turn it into something delicious. So maybe magic salad would be a more appropriate name. Or maybe I should stop trying to come up with alternative names for things. Let's just call it broccoli, eat some broccoli and go be summery about it.
Broccoli Salad with Burnt Honey Dressing
| Ingredients |
- 1 lb. broccoli (about 2 heads)
- 1 cup shredded carrots
- 1/2 small red cabbage
- 2 cups sugar snap peas
- 4 scallions, finely chopped
- 1 cup dried cherries (or dried cranberries)
- 1/2 cup slivered almonds
- 1 tbsp. sesame seeds
- 1 tbsp. maple syrup
- kosher salt
Burnt Honey Dressing:
- 1/2 cup + 1 tbsp. honey
- 1/3 cup plain greek yogurt
- 1/4 cup dijon mustard
- 1/4 cup. white wine vinegar
- 2 tbsp. olive oil
| Instructions |
- Trim broccoli stalks and cut off the very ends if they seem too tough. Remove the florets put in a large bowl. Shred the the stems in a food processor using the shredding or slicing blade. Shred cabbage and sugar snap peas using the same blade. Add the slawed veggies and the scallions to the bowl wit the florets. Add dried cherries and toss too combine.
- In a small skillet, toast the almonds and sesame seeds over high heat. Cook, stirring often, until just beginning to turn golden. Add maple syrup and stir until the almonds are coated. Reduce heat to medium and cook until the nuts begin to caramelize, about 3 minutes. Transfer to a piece of parchment paper, sprinkle with salt and let cool completely. When the clusters are cool, break into smaller bite size pieces and add to the salad.
- To make the dressing, heat 1/2 cup honey in a saucepan over medium heat. It will bubble up so make sure your pan is big enough. Cook, swirling the pan occasionally, until the honey is deep brown and caramelized, about 10 minutes. Let honey cool.
- Combine honey, yogurt, mustard, vinegar, uncooked honey and oil in a bowl and whisk vigorously to combine. If the honey is not 100% cool it will harden when the other ingredients are added. If this happens, don't worry! You can microwave it or put the bowl over a pot of simmering water until it is soft again.
- Add dressing to the salad, to taste. Serve additional dressing on the side.