You need to rethink broccoli salad. And so do I. There was a time when broccoli salad was only made during the hot months of summer. I don’t know why, but rarely do I see it, if ever, as a Thanksgiving side dish.
But when you think about it, with all of the heavy dishes — I’m talking turkey and dressing; green bean casserole; those yummy, cheesy Tennessee onions; and other fat-laden foods you’re making that will be consumed on this day of feasting — broccoli salad adds a refreshing crunch, made even crunchier with the addition of sunflower seeds and apples. Yes, apples — not necessarily a traditional broccoli salad ingredient, but when you think about it, raisins and craisins are often added for a touch of sweetness, and apples serve the same purpose in addition to adding that extra crunch.
It’s nice to have some more green on the table, as well. Even the green of green beans get covered up with mushroom soup and French-fried onions when making the traditional green bean casserole. And greens such as kale and turnips get smothered in bacon drippings if you make them the old-fashioned way.
I was looking at a sign-up list my daughter sent for family members to let her know what dishes we’ll be bringing, and for the life of me, I couldn’t find anything that sounded healthy. Delicious, but not healthy. So broccoli salad to the rescue! And one of the best things about this recipe? It’s gets better as it sits in the fridge, so you can make it up to three days in advance.
Apple-Broccoli Salad
3 tablespoons cider vinegar
2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon salt
5 tablespoons extra virgin olive oil
5 cups broccoli florets, cut into 1-inch pieces
1 large shallot, chopped (about ⅓ cup)
1 crisp apple (such as honeycrisp or pink lady) scrubbed, thinly sliced and halved crosswise (about 2 cups)
1/2 cup shredded extra-sharp Cheddar cheese
2 tablespoons salted roasted sunflower seeds
Whisk the vinegar, honey, Dijon mustard, garlic powder and salt in a large bowl. Gradually whisk in oil in a slow, steady stream until fully emulsified.
Add broccoli and chopped shallot to the dressing and toss to coat. Cover and refrigerate until the flavors meld, at least 30 minutes (and up to three days).
Just before serving, add sliced apple, Cheddar cheese and sunflower seeds; toss to combine. Makes 6-8 servings.
My husband and I recently downsized. It’s one of those things that, as you age, you find you just don’t need a big house and huge yard. In our case, we had a very large swimming pool on 4 acres of land, and it just got to be a little bit too much to handle. So, as aforementioned, we downsized.
For us, that meant moving from a kitchen with lots of counter space to one with limited counter space. As a result, I took my toaster oven to Northside Neighborhood House, and my beloved air fryer could no longer live on the counter, finding a new home in a cabinet.
Fortunately, I discovered an appliance from Gourmia, maker of a wide range of cooking devices, but I think this may be the company’s best one yet. It takes the place of both, in addition to being a pizza oven — all in one. You to toast a piece of bread or bake a family-size casserole as the size accommodates dishes that are larger than most toaster ovens. It comes with a 14-inch pizza stone, so you can also make your own pizza using your favorite recipe or one that’s provided in the included recipe book.
If you’re looking for a gift for someone on your list with a small kitchen, or a college student who needs a space-saver in his or her dorm room, this may be it. It’s on sale now for under $120 at Target. Check it out at gourmia.com.
Contact Anne Braly at abraly@timesfreepress.com.