Broccoli salad recipe with bacon and raisins: 59 photos

Broccoli Raisin Salad

FAQ

Dry the broccoli very well before tossing – After you blanch the florets, make sure to dry them very well, otherwise you'll risk watering down the broccoli salad. If you don't dry well, you'll make the lightly creamy dressing too thin.
Blanching broccoli softens its texture and brightens its color, while an ice water plunge afterward keeps it crisp. The ice bath stops cooking and preserves texture and color by inhibiting enzymes like peroxidase and polyphenol oxidase.
Nutrition Facts
NutrientValue
Cholesterol35mg
Sodium400mg
Carbs18g
Net carbs16g
If you have added too much vinegar to a recipe, you can try adding a bit of sugar or honey to help balance the acidity. You could also try diluting the vinegar by adding more of the other ingredients in the recipe.
Blanching Broccoli. Bring a large pot of water to a rapid boil. Add a tablespoon of salt and then add the broccoli and cook until just crisp-tender, 1 to 1 1/2 minutes. Be careful not to overcook the broccoli. Remove with a slotted spoon and immediately add to the ice water to stop the cooking process.
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