Broccoli Salad

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Broccoli Salad

SERVES 4-6

Want to elicit sweet memories of sunny, childhood picnics? Try this summer broccoli salad tossed in a creamy, herbed, sweet-and-salty dressing. Filled with a melange of textures and flavors—from crisp apples and sweet raisins to nutty almonds and cheddar cheese—this dish is ready to be paired with any grilled food, or enjoyed as a meal on its own.

  1. Prepare the dressing by mincing the garlic, zesting and juicing the lemon, and chopping the dill. Combine all of the remaining dressing ingredients in a wide mouth jar and whisk until incorporated.
  2. In a small, heavy-bottomed saucepan, toast the almonds over medium-low heat until fragrant. Be careful not to burn them. Coarsely chop.
  3. Prepare the broccoli by washing thoroughly and removing the florets from the larger stem. Cut into bite-sized pieces.
  4. In a large bowl, combine the chopped broccoli, red onion, raisins, parsley, apple, cheddar cheese, and toasted almonds. Pour the dressing over the mixture and toss with a large spoon to ensure that all of the ingredients are coated evenly.
  5. Refrigerate until ready to serve.
INGREDIENTS
Salad Ingredients:
  • 1/2 cup almonds, coarsely chopped
  • 2 heads broccoli, chopped
  • 1/2 red onion, finely diced
  • 1/2 cup raisins
  • 1/2 cup parsley, chopped
  • 1 apple, cored and chopped
  • 6 oz white cheddar cheese, cubed
Dressing Ingredients:
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 tablespoon freshly chopped dill
  • 1/4 teaspoon smoked paprika
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon white wine vinegar
  • 1/2 tablespoon honey
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
SUGGESTED PRODUCTS