Broccoli Salad

3 Sep

The other day my friend Angie asked for my help in the Yoga Center kitchen… she was down a cook and needed my help.  I’ve been a little detached from cooking at the Yoga Center lately.  Having no important plans for the afternoon, I immediately said yes.

She told me she had broccoli and did not know what to do with it.  So I went thru my mental rolodex and retrieved an idea I’ve been meaning to share with you.   Blanching was the operative cooking technique of the day…

We made this recipe for 20 people so I will try to replicate for a party of 4.


1 head of broccoli florets (save the stems for some other day)
1 small red onion, sliced thin
1 head of garlic, roasted
2 tbs horseradish
Juice of 1 lemon
Zest of that same lemon
Olive oil
Salt and Pepper to taste
  1. To roast the garlic head, just cut the top off the garlic bulb and place inside a piece of aluminum foil.  Drizzle a bit of olive oil over it and season with salt and pepper.  Add a small piece of ice with the garlic and wrap the aluminum foil so that the steam does not escape.  Bake in oven at 350F for about 45 minutes to 1 hour.  Set aside.
  2. In a large pot, bring water to a boil.  Salt the water liberally.  Add the broccoli florets to the water and cook for about 1 minute. 
  3. Remove the broccoli florets from the boiling water with a large sieve and transfer to a large bowl with ice water to stop the cooking immediately and seal the beautiful green color.
  4. Place the onion slices inside the large sieve and submerge the onion slices ever so slightly into the same boiling water as you blanched the broccoli florets.  Just submerge them for about 30 seconds.  Pour some filtered tap water over the onion slices to cool them off.  Set aside.
  5. In a measuring cup mix together the lemon juice, lemon zest, horseradish, olive oil, salt and pepper. 
  6. Now, in a large salad bowl mix together the blanched broccoli that you’ve drained of as much water as possible, the blanched onion slices, the roasted garlic cloves that you’ve removed from the bulb skins, and the lemon/horseradish dressing.  Mix all well together to let the broccoli florets absorb as much dressing as possible.


Serve as a side dish… but we also incorporated the leftovers in a pasta salad.  Delicious!!!

3 Responses to “Broccoli Salad”

  1. ~*~Patty September 3, 2010 at 2:05 pm #

    Thank you for inspiring me once again! This looks and sounds delicious!
    Happy Weekend to you and yours.

  2. CJ McD September 5, 2010 at 3:07 pm #

    Madelyn- I love the addition of horseradish in this salad! I’m trying this next time I make a broccoli salad.

    • KarmaFree Cooking September 6, 2010 at 8:03 am #

      @CJ… I’m glad you like it. Nice to see you here. Thanks for visiting.

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