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Week 51 – Roasted Broccoli Salad

b.salad 11.12.26 roasted broccoli

Caramelly sweetness.  Slight crunchiness.  Addictively delicious.  Are you thinking of a holiday treat?  Well, now I am.  But when I started this narrative I was thinking about roasted vegetables.  I love most vegetables (except beets!) in their raw or pure state.  Depending on the variety, I also enjoy them grilled or mashed or sautéed.  But roasting them takes them to a whole new level.  Winter vegetables, like squash, carrots, sweet potatoes, parsnips, cauliflower, even kale, are perfectly suited for the cooking technique.  Roasting brings out the inherent sweetness locked inside their simple skin.  The technique is simple:  Preheat your oven to 425/450°… These vegetables, plucked during the cold of winter like the heat.  Cut the vegetables down into about 1” pieces, place on a rimmed baking sheet, sprinkle with olive oil, salt and any dried seasonings you might like.  Spread the vegetables out into a single layer, so each morsel can bask under the glow of the heating element and place the pan in the oven.  Turn the vegetables every 5 or 10 minutes; remove from the oven when the vegetables are evenly browned with chunks of caramelly sweetness!  Bon Appetit

Roasted Broccoli Salad
A warm salad for a cold night.

Serves 4
Dressing
4 anchovy fillets, drained and chopped
2 garlic cloves, chopped
1 teaspoon dijon mustard
4 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
¼ cup extra virgin olive oil
Salad
2-3 heads broccoli, cut into 1-inch florets only (you’ll need about 6 cups)
Salt
2 tablespoons extra virgin olive oil
1 egg, hardboiled and minced
2 tablespoons slivered almonds
2 tablespoons red onion, minced

Place the anchovies, garlic, mustard, lemon juice and vinegar in a food processor. With the machine on, drizzle through the feed tube 1/4 cup olive oil until blended.

Preheat the oven to 450°. Place the broccoli florets on a rimmed baking sheet. Pour 2 tablespoons oil over broccoli, season with salt and thyme. Toss together and spread out in a single layer. Roast broccoli for about 15 minutes until broccoli is slightly blackened.

In a large bowl add the roasted broccoli, minced egg, red onion, slivered almond, and dressing. Mix well. Place salad in a oven-proof bowl. Before serving, place bowl under the broiler to heat thoroughly for two minutes, serve immediately.

Week 50 – Pomegranate Salad with Warm Goat Cheese

b.salad 11.12.19 Pomegranate goat cheese
One of the objectives of a long-term goal is to try things you’ve never tried before… to stretch your limits and master something new.  As I near the end of my ‘Year of Salad’ I am proud that I have met my own personal challenge.  Rather than continually serving the same basic green salad with store-bought…

Week 49 – Kale Salad

b.salad 11.12.12 kale salad
I am starting to make my list and check it twice.  My husband’s family is about to descend upon us for the Christmas festivities.  And since my family lives here in town, it means that Christmas dinner will be a lively, festive, crowded affair with many different food preferences and preferred Christmas traditions.  There are…

Week 48 – Sweet Potato with Chipotle/Cranberry Dressing

b.salad 11.12.05 sweet potato
Even though sweet potato season means the end to fresh tomato season… I always look forward to the time of year when I can begin enjoying the delicious root vegetable in all its fabulous forms. Boiled and mashed with a dash of orange juice, roasted with a sprinkling of olive oil and salt, or sautéed…