I was at my son`s house today, and I still had some brocolli in their fridge, so I decided to try another brocolli salad. I called it sunshine salad because it made me think of summer, as did this big powder-puff mum that was leftover from Valentine`s day (my son bought flowers for his wife and each of his three girls- what a sweetie!) I put it in a little Mason jar to serve because I was thinking of my youngest daughter, who loves using Mason jars for all kinds of things. She also makes me think of sunshine.
Although I like it, I wouldn`t give this top marks, because I overdid the lemon juice. Also, I don`t like candied nuts done this way as well as the others I make, but that takes a lot longer.
Recipe: Carefully cut brocolli into small florets. Peel mandarin oranges with a knife and cut in small pieces. In a small saucepan, melt a little butter and add an equal amount of oil (this helps keep it from burning). Add pecan halves and brown them using medium heat. Sprinkle with a little white sugar and continue to cook, tossing them constantly (be careful not to break them up). When the sugar is caramelized, remove them from the heat, turn them onto waxed paper or foil to cool, and add to salad. Squeeze a lemon over salad and add a sprinkle of sugar and some walnut oil. Toss and serve.
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