THE MOST ADDICTIVE THING YOU CAN DO WITH BROCCOLI
We've always loved broccoli for it's incredible fractal geometry. Look at the photo above closely. The way the stems split and split again to form bushy heads is delightful.
It is very easy to over cook this fantastic vegetable by boiling it. However, most people find it a little too tough to be eaten raw. There is a middle path for those of us tortured by this paradox, and that is the slaw. You may know coleslaw, a cabbage and carrot salad that in it's traditional form is lightly fermented, to make the white cabbage palatable (bad coleslaw is just shredded veg drowned in mayo).
When you make the broccoli slaw, however, you mix only a small amount of mayo into a really generous glass of buttermilk. The buttermilk takes on the delicious mayo flavour, without its sickly texture. Furthermore, the buttermilk will gently ferment the broccoli, softening slightly it without cooking it, and making sure that this salad will keep in the fridge for a whole week.
However, I'm pretty sure this salad it too tasty to survive a week in your fridge.
1 HEAD BROCCOLI
SUGAR, SALT, PEPPER, VINEGAR, MAYONAISE
200g CHOPPED ALMONDS
100g DRIED CRANBERRIES
- Take a large head of broccoli. Shred the broccoli. The more matchstick-like the pieces, the better.
- In a large glass, add about 300ml of buttermilk. Mix in a tablespoon or two of mayonaise, a tablespoon of sugar, a good dash of your favourite apple or cider vinegar, and plenty of pepper and salt. Mix well and pour over the shredded broccoli.
- Add a handful of chopped toasted almonds and a half a handful of dried cranberries.
Ideally you want to make it the day before and leave it in the fridge, but it's pretty good fresh too.