This Creamy broccoli salad Recipe gives you a simple, fresh and delicious salad! I love broccoli in all its forms. I made this version based on a recipe tasted in the United States at Whole Foods. With a creamy garlic dressing, slightly sweetened sunflower seeds, cranberries, chia and raisins, it will have its entire place on a buffet or to accompany a dish on a beautiful day!
Recipe, text and photos: Bernard Laurance
Translation to english : Mathieu Sauvajot
Creamy broccoli salad Recipe (for 8 people):
- 2.5 lbs broccoli
- 1 cup + 1/8 cup (150gr) cranberries
- 1 cup + 1/8 cup (150gr) sunflower seeds
- 2/3 cup (80gr) Pumpkin seeds
- 1/2 generous cup golden raisins
- 1 tablespoon chia seeds
- 1 egg
- 1 garlic clove
- 1 cup + 1/3 cup (300ml) oil
- 1 tablespoon cider vinegar
- 1 tablespoon sugar
- Salt, pepper
For this Creamy broccoli salad Recipe, prepare your broccoli. Cut the stems and wash them.
Place them in a steam basket.
Cook for 12 minutes (with a lid).
At the end of the cooking time, open the lid and let them cool.
Cut them into large pieces and place them in a large container.
For the sauce: pour the oil, the egg, the vinegar and the garlic in a high and narrow container (for the hand blender). You won’t necessarily use all the sauce.
With the hand blender, start blending in the bottom and rise gradually to emulsify.
In the sauce, add salt, pepper, cream and sugar. Mix again.
Pour a generous quantity over the broccolis.
Add the sunflower seeds, the cranberries.
Then add the pumpkin seeds and chia seeds.
Don’t forget the raisins!
Stir carefully. Add more sauce if necessary.
Put a stretch film on the salad and place it in the refrigerator for at least 3 hours. Serve chilled!