Broccoli Salad

Most broccoli salad recipes leave the broccoli as a raw mix-in. But America's Test Kitchen has found that boiling it a little bit improves the taste and presentation of the dish. Try out this recipe for a crunchy and flavorful addition to your lunch or dinner meal. 

Recipe from America's Test Kitchen 

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1 tbsp Vegetable oil
6 oz Prosciutto (chopped fine)
1 1/2 lbs Broccoli (florets cut into 1-inch pieces, stalks peeled and sliced 1/4-inch thick)
1/2 cup Dried cranberries
1/2 cup Mayonnaise
1 tbsp Balsamic vinegar
Salt and pepper
1/2 cup Sliced almonds (toasted)
1 Large shallot (minced)

Heat oil in 10-inch skillet oven over medium heat until shimmering. Cook prosciutto until crispy, about five minutes, and transfer to paper towel-lined plate.

Combine four cups water and four cups ice in large bowl. Bring three quarts water to boil in Dutch oven. Remove 1/2 cup boiling water and combine with cranberries in small bowl; cover, let sit five minutes, and then drain.

Meanwhile, add broccoli stalks to boiling water and cook one minute. Add florets and cook until slightly tender, about one minute. Drain broccoli and place in ice water to cool. Drain again, transfer to salad spinner, and spin to remove excess moisture.

Whisk mayonnaise, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Transfer broccoli, cranberries, almonds, and shallot to bowl with mayonnaise mixture, and toss to combine. Season with salt and pepper to taste. Sprinkle with prosciutto, and serve.