by WinnieAb
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WinnieAb's Notes:
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5 cups
fresh broccoli florets
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1/2 cup
white raisins
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1/2 cup
hazelnuts, toasted in a 350°F oven for 5 minutes
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2 tablespoons
fresh Meyer lemon juice
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1 tablespoon
mayonnaise, preferably made with olive oil
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1 tablespoon
olive oil
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1/2 tablespoon
organic brown mustard
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Bring a large pot of water to a boil. Add a large pinch of salt and the broccoli florets. Cook for about 2 minutes (it can be slightly more, but you don't want the broccoli to be too soft). Drain the broccoli and allow to cool.
Ask the hotline about this step!Mix the broccoli, hazelnuts and raisins in a large bowl.
Ask the hotline about this step!In a small bowl, whisk together the lemon juice, the mayonnaise, the olive oil and the mustard. Pour the dressing over the salad and mix well to combine.
Ask the hotline about this step!The mixture of the raisins, broccoli and hazelnuts with your dressing... delicious. Sorry for the ignorance, but what is a white raisin? Oh, I have just noticed Antonia also askes the same question. Thank you for answering.
Lovely, lovely, lovely (as all your recipes are!!!) The dressing is beautiful . . . . . I'll have to whip up some homemade mayo for the occasion. What exactly is a "white" raisin? I've seen yellow ones, made from green grapes, and I've seen dark ones, made from red and similarly colored grapes. But I don't think I've ever seen one that was white. Thanks!
Shuna is the Pastry Chef at Peels Restaurant in NYC and author of the acclaimed blog Eggbeater.
Ok friends,
I guess this is what happens when you post a recipe past your bedtime. I have no idea why I said white raisins...I meant "golden raisins"!