Found the recipe in the new NYTimes new cookbook "VEG Everything" which was on sale at Barnes & Noble for 50% off. It was an impulse purchase because we already have a subscription to NYTimes Cooking online, so why should I buy a cookbook? I am glad I did. It is chock-full of good looking all vegetable recipes. Plus I love having an actual cookbook to use when trying something new so I can write my notes and changes to the recipe.
This is a healthier version of the popular broccoli salad which is often brought to picnics and gatherings. We have a friend who considers it his signature dish. You probably have one like that, too. It's what he brings all the time. That one is made with bacon, onions, raisins, nuts and cheddar cheese with a creamy dressing made with mayonnaise or Miracle Whip. This one has a lighter Dijon honey vinaigrette dressing, incorporates lots of lemon juice, a crisp apple and toasted pecans for a variety of textures, and a grain (I used pearl couscous) but keeps the cheddar cheese and dried fruit from the traditional recipe. I used dried cherries instead of dried cranberries. No onion in this version, which I appreciate.
I changed the directions and added some suggestions based on what I learned.
---Barbara
Broccoli Salad
(adapted from NYTimes recipe by Sohla El-Waylly)
Makes 6 to 8 servings
For the grains:
1 cup pearl couscous
salt
1 T. butter
For the dressing:
3 T. extra virgin olive oil
3 T. Dijon mustard
2 T. honey
2 T. apple cider vinegar
salt and pepper
For the salad:
1.5 pounds of broccoli, chopped (2 small heads or 1 extra large)
1 tart crisp apple, like Granny, cored and chopped
4 ounces sharp Cheddar cheese, finely diced or shredded
3/4 cup toasted pecans, broken into pieces
1/2 cup dried cherries (or cranberries), chopped
You will need a very large bowl, preferably with a cover for storing in the refrigerator and/or transporting.
We use a large Pyrex Storage Plus bowl with cover. Probably holds 4 quarts. You need room in your bowl to do lots of tossing and coating the broccoli, so the bigger the bowl the better.
Prepare all of the ingredients ahead of time.
Toast the pecans and let them cool, then break into large pieces, and set aside.
Wash, core and cut the apple into bite-size pieces and set aside. Squeeze a little lemon juice over the apple to prevent browning, if desired.
Dice or shred the Cheddar cheese and set aside.
Dice the dried cranberries and set aside.
Wash the broccoli, and cut off the hard end, then chop into bite size pieces, including the stem.
Make the couscous by following the directions on the package. Usually, it's 1.5 cups water brought to a boil, add 1/4 t. salt and 1 tablespoon butter, then cover and simmer until done, about 8 minutes. Don't overcook. All of the liquid should be absorbed but there should still be some chew to the couscous.
While the couscous cooks, make the dressing in the bottom of the big serving bowl. Grate the zest of the lemon. Add the olive oil, Dijon mustard, honey, apple cider vinegar plus the juice of half of the lemon. Add plenty of salt and pepper. Whisk together.
Add the broccoli to the bowl. Then the add the hot couscous on top. Then toss over and over until the broccoli and couscous are well coated.
Place on top of the broccoli couscous, the apple, the dried cherries, the Cheddar cheese, the cooled toasted pecans.
Cover and refrigerate for at least an hour.
When time to eat, toss the whole thing together well. Then drizzle the remaining lemon juice over the top, taste and add more salt and pepper, then toss it all together again.
If there are any leftovers, refrigerate, covered for up to 3 days.
B
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