Broccoli Salad with Raisins and Walnuts
A bright, tender-crisp update to the classic potluck side
Why This Recipe Works
Briefly blanching the broccoli—stems first, then florets—unlocks a more vibrant color and better texture than the raw potluck standard. Spinning the vegetables bone-dry ensures the tangy balsamic-mayo dressing clings perfectly without thinning out.
Instructions
Bring a large pot of water to a boil over high heat.
Add the broccoli stalks to the boiling water and cook for 1 minute.
Add the florets to the pot and continue cooking until the broccoli is bright green and tender-crisp, about 2 minutes.
Drain the broccoli thoroughly and dry it using a salad spinner or a clean dish towel—it must be bone-dry so the dressing doesn't get watered down.
Whisk the mayonnaise and balsamic vinegar together in a large bowl until smooth.
Add the dried broccoli, raisins, walnuts, and shallot to the dressing and toss to coat evenly. Season with salt and pepper to taste and serve.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead of time?
The broccoli can be blanched and dried up to 24 hours in advance and stored in the refrigerator.
