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Broccoli Salad with Bell Pepper and Apple with Light Dressing
Instructions
I wash the broccoli (300 g) thoroughly under cold running water and divide it into separate florets about 3–4 cm in size. I remove the tough parts of the stalks – they are fibrous and hard to cut. For the best presentation I choose florets of an even size – mismatched ones look untidy in the salad.
I cut the large broccoli florets into 2–3 equal pieces with a knife – so that all the pieces blanch evenly. Pieces of uneven size leave some undercooked and some overcooked, which spoils the texture of the salad. An even size is the key to uniform doneness.
I bring water to the boil in a pot with 1 tsp of salt. I lower the broccoli into the boiling water and cook it for exactly 2 minutes after it returns to the boil. Exactly 2 minutes – no longer, otherwise the broccoli loses its bright green colour and crunch. I drain the broccoli straight away in a colander and transfer it to a bowl of ice water for 2–3 minutes – the «thermal shock» stops the cooking process.
I take the broccoli out of the ice water and lay it out on a paper towel or sieve so the water drains off completely and it dries. Wet broccoli waters down the dressing and makes the salad watery. Drying it fully is critical for the right consistency of the finished salad.
I cut the bell pepper (1 pc) into thin to medium strips 3–5 mm wide and 4–5 cm long – this cut looks lovely in a salad with broccoli and apple. I use brightly coloured peppers (red, yellow, orange) for visual contrast with the green broccoli. I remove the seeds and the white flesh completely – they give bitterness.
I cut the apple (1 pc, a sweet variety such as Golden or Fuji) into thin strips 3–5 mm, having removed the core with the seeds. I sprinkle it straight away with lemon juice – this prevents the apple from browning in the air. Without lemon, the apple strips will darken within 10 minutes and spoil the look of the salad. The lemon also adds a fresh sweet-and-sour accent.
I prepare the ingredients for the dressing: vegetable oil (50 ml), soy sauce (50 ml), lemon juice (1 tbsp), Provencal herbs (1 tsp), pepper mix, salt. It is best to use extra virgin olive oil for an Asian character – it gives a fruity note, but ordinary oil will do too. Soy sauce acts as a salt substitute in Asian salads.
I combine all the dressing ingredients in a small jar with a tight lid and shake vigorously for 30–40 seconds until emulsified – the oil and lemon juice come together into a smooth sauce. I let it stand for 5 minutes so the aroma of the Provencal herbs develops. Without resting, the spices taste «raw».
I put the dried broccoli, the sliced pepper and the apple strips into a large bowl. I arrange the ingredients in layers or mixed together – as you prefer. A beautiful salad begins with assembling the components properly in the bowl.
I pour the prepared dressing over the salad and gently toss it from the bottom up 2–3 times, keeping the shape of the cut pieces. Do not toss too vigorously – the apple and broccoli are fragile and can crumble. Let it stand for 5 minutes to soak up the dressing before serving.
The salad with broccoli, bell pepper and apple is ready! I serve it immediately in a pretty ceramic bowl or in individual portions on flat plates. You can garnish it with sesame seeds for an Asian character, or with toasted nuts (pine nuts, walnuts) for a protein note.
Tips
- 1
Do not overcook the broccoli when blanching – exactly 2 minutes and straight into ice. Overcooking turns the broccoli into a grey mush without any crunch.
- 2
Ice water after boiling is the «secret» to the bright green colour of the broccoli. Without the thermal shock, the colour fades within 5–10 minutes.
- 3
Use peppers of different colours (red, yellow, orange) – the salad will be brighter and more striking. On a similar principle I make broccoli salad with chicken.
- 4
Serve it as a side dish with steamed fish, boiled chicken or steak – the light salad balances fatty meat and fish beautifully.
FAQ
Can I use raw broccoli without blanching? +
Yes, you can make the salad with raw broccoli too – you get a crunchier version with the maximum of vitamins. Raw broccoli has a grassy taste and a firm texture, which not everyone likes. Blanched broccoli is tender, easier to digest and keeps almost all of its vitamins (a brief 2-minute cooking). A compromise is to chop the raw broccoli finely and marinate it in the dressing for 30 minutes – this softens it without boiling. Choose to taste: those who like green flavours go for raw, those who prefer tenderness go for blanched.
What can replace soy sauce in the dressing? +
Suitable alternatives are: balsamic vinegar with salt (a Balkan flavour), tamari – a gluten-free analogue of soy sauce, fish sauce (Thai, for an exotic touch), coconut aminos (for the paleo diet). You can also make the dressing without soy sauce: olive oil + lemon juice + mustard + honey + salt – a classic vinaigrette. For a gluten-free version, check the labels – most soy sauces contain wheat. Tamari is a gluten-free alternative. Each substitute gives the dressing its own character while keeping an Asian or Mediterranean style.
How long does the broccoli salad keep? +
Without dressing, the salad of cut components keeps in the fridge for up to a day in a tightly sealed container. With dressing, eat it straight away (2–3 hours at most), otherwise the broccoli will go runny from the soy sauce and the apple will brown. Ideally, prepare the components in advance, store them separately and dress just before serving. The ice water from blanching can be kept in the fridge for other vegetables – it chills food faster than ordinary water. It is best to serve it fresh, right after making it.
What should I serve the salad with? +
It is ideal as a side dish with steamed fish (cod, salmon, trout), boiled chicken, beef or veal steaks, and seafood (prawns, squid). As a light starter for healthy eating and fasting days, it works as a dish in its own right. For drinks – a dry white wine (Riesling, Sauvignon Blanc) or non-alcoholic cocktails with mint and lime. For a children's table – without soy sauce and lemon, with vegetable oil for mildness. In winter it makes a warming pairing with hot meat; in summer it works as a light lunch on its own with light snacks.
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