Broccoli Salad with Walnuts and Raisins
A crisp, blanched broccoli salad with a creamy dressing and toasted nuts
Why This Recipe Works
Blanching the broccoli briefly keeps the salad vibrant and crisp without the harsh bite of raw stems. Plumped raisins and toasted walnuts add contrasting textures that make this a sturdy, reliable side for any gathering.
Instructions
Bring a large pot of water to a boil and prepare a large bowl of ice water. Combine the raisins with a portion of the boiling water in a small bowl, cover, and let sit for 5 minutes until plump, then drain.
Add the broccoli stalks to the boiling water and cook for 1 minute. Add the florets and continue cooking until they are bright green and slightly tender, about 1 minute more. Drain the broccoli and plunge it into the ice water to stop the cooking, then drain again and spin dry in a salad spinner to ensure the dressing adheres.
Whisk the mayonnaise, vinegar, salt, and pepper in a large bowl. Add the dried broccoli, raisins, walnuts, and shallot, tossing until the components are evenly coated. Season with extra salt and pepper to taste and serve cold.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
What substitutions can I make?
- walnuts: pecans or sunflower seeds
- white wine vinegar: apple cider vinegar
