by aargersi
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aargersi's Notes:
Expand2 cups broccoli florets with some stem Ask a question about this ingredient
1 cup snow peas - rinsed, "de-stringed" and cut in half Ask a question about this ingredient
1/4 cup diced red bell pepper Ask a question about this ingredient
3 green onions - chopped Ask a question about this ingredient
a handful of cilantro - rinsed and chopped Ask a question about this ingredient
Bring a pot of salty water to a rolling boil. Blanch the broccoli for 2-3 minutes, then plunge it in ice water, pat dry, and set aside.
Ask a question about this stepCrisp the proscuitto in a skillet over medium heat, lay on paper towel to cool and drain.
Ask a question about this stepToss the everything but the proscuitto with the dressing, then crumble up and toss in the proscuitto. If you are not going to serve it right away, wait and toss in the proscuitto right before you do.
Ask a question about this step1/2 cup buttermilk Ask a question about this ingredient
1/2 tablespoon honey Ask a question about this ingredient
1 tablespoon sherry vinegar Ask a question about this ingredient
Whisk all of the ingredients together, adding salt and pepper to taste. Toss with the salad.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Sounds delicious and much lighter version than "GMa's Broccoli Salad"!