January 17: Creamy Citrus Broccoli Salad

I really think this is the best salad I've made this year! I think the secret is the lemon zest- lots of it! I also did it with raw broccoli, which is a HUGE improvement on my last attempt at a broccoli salad. I wanted it to have a lot more almonds but-- you guessed it-- I burned my nuts again. Aaarrrrgh! I hate that. I rescued what I could, but they are way overdone.

 In case you didn't read it before, there is an easy way to make perfectly toasted nuts (not like mine, in other words). Unfortunately, I'm working with an older oven that is very uncommunicative. If you have an oven that beeps when it's hot, you can put your nuts in, turn it to 385 F (400 for pecans) and take the nuts out as soon as your oven tells you it's hot.

If, like me, you don't have a lemon zester on hand, use a sharp knife. Make sure that you cut off only the yellow outside layer, none of the white part, which is very bitter. Slice it into very fine strips. Since I didn't use the juice today, I'm saving my lemon for a future salad dressing. Speaking of dressings; I like creamy ones, but can't have milk or cream, so I often use mayo as a base. You can use cream instead; the lemon juice or vinegar will cause it to thicken to almost the consistency of the mayo-based dressing.

If I were rating salads (hmmm, that's a good idea I should have thought of before) I would give this one top marks. It was a perfect bend of textures and tastes. In fact, I think I shocked my company by going back for more and eating it all before they got a chance at seconds. I excuse myself on the grounds that they also had bread and roast potatoes, which I can't eat. Yep, I just tell myself that so I can sleep at night.


Recipe:
Large head of broccoli, zest of 1 large lemon, 1/2 cup baking almonds, 1/2 cup dried cranberries.
Cut the thick stems off the broccoli. Peel and chop them. Carefully cut the head into small florets. At this point I cut out the smaller stems and use them, but don't bother peeling them. Add zest, and berries, stir in dressing, and refrigerate for at least 2 hours, stirring occasionally. Toast nuts and stir in just before serving.

Dressing: I don't know the exact measurements, but it's really a matter of taste anyway. I used olive oil mayonnaise, a little white sugar, and a splash of white wine vinegar, all whisked together. I made it quite sweet, which complimented the lemon zest.