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Ingredients
6 cups broccoli florets
(you will need 2 bunches of broccoli)
1 apple (Gala, Fuji or
Golden Delicious)
1/2 cup raisins
6 slices bacon, cooked
until crisp and crumbled into bite-size pieces
1/4 cup salted peanuts
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons prepared
mustard
2 tablespoons honey
Directions
In a small mixing bowl,
whisk together sour cream, mayonnaise, mustard and
honey until thoroughly combined. Set aside.
Cut broccoli into
bite-size florets, then rinse to clean. If you
prefer to blanch the broccoli (recommended), place
broccoli in a
vegetable steamer.
Set a bowl filled with water and some ice near
stove. Bring about 1-2 inches of water to boil in a
medium sauce pan. As soon as water reaches boiling
point, add vegetable steamer with broccoli to
saucepan and cover. Steam for 1-3 minutes, testing
each minute by biting a tiny piece of broccoli to
check amount of tenderness (Note: Cooking broccoli
longer than 3 minutes is not recommended - broccoli
will become too soft). Once you reach desired
tenderness, immediately lift vegetable steamer and
pour broccoli into bowl of ice water. Gently stir
until all florets have completely cooled. Pour into
a colander in the sink to drain, then remove all ice
cubes. Transfer florets onto a few paper towels or a
clean towel then fold paper towels or towel over and
very gently press to remove all moisture. Turn over
to press both sides. If paper towels or towel gets
oversaturated and florets are still wet, use new
paper towels or towel until you have removed excess
water. Set aside.
Remove core from apple,
then cut apple in half horizontally (in between top
and bottom). Cut each half into 1/4-inch slices. Add
apple slices, broccoli florets, bacon pieces,
peanuts and raisins to a large mixing bowl. Toss
gently to combine. Pour dressing over salad, then
toss gently again to thoroughly coat. Refrigerate
until chilled and serve. |
