This crunchy salad is made with fresh Georgia Grown broccoli, and is a welcome departure from all that winter comfort food. It is perfect for a weeknight, and can be re-imagined as a hearty teriyaki chicken and broccoli brown rice bowl the next day.
1 large bunch broccoli, about 1 pound*
3 tablespoons rice vinegar
2 tablespoons soy sauce
3 tablespoons pecan or peanut oil
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon grated ginger
Chili Garlic Sauce to taste
Salt & pepper to taste
½ cup sliced scallions
½ cup coarsely chopped Georgia pecans
Bring a pot of salted water to a boil. Cut broccoli into florets. Using a vegetable peeler, peel tough outside off broccoli stems then slice into ¼ inch slices. Add broccoli stems to boiling water. Blanch stems for 1 ½ minutes, then add florets and cook additional minute. Drain broccoli, then plunge into bowl of ice water to stop cooking and to retain bright green color.
In a bowl, mix all ingredients except broccoli, scallions and pecans. Add broccoli to dressing mixture, tossing to coat. Adjust seasoning. Refrigerate about 30 minutes or until chilled. Garnish with scallions and pecans. Serves 4 – 6.
You can also use 6 cups thinly shredded collard greens. There is no need to blanch, just massage firmly with 1 tablespoon peanut or pecan oil 1 hour before mixing with dressing.