03 June 2011

Broccoli Salad - A High-Protein Version


The first time I had a broccoli salad was more than twenty years ago at my father's house. He had only cooked on two previous occasions (besides barbecue) in my entire life, but after my mother died he had to start cooking for himself. I don't recall how he came up with it--it wasn't something my mother had made--but his broccoli salad was really good and became one of his specialties for the rest of his life.

This will tell you how much he didn't cook until he had to. I understand, married to the world's greatest cook, why cook? But my mother actually timed her outings around my father's meals on the days he wasn't working. One day she and I got a bit carried away in town and didn't make it back quite on time. Daddy had actually gone into the kitchen and made himself a ham and cheese sandwich. We got there just in time to see him take his first bite. He gave his head a little shake as if biting down on something "tough." Then he peeled back the top slice of bread to see what the deal was. We spotted the telltale glint of light on plastic. Turns out he had used an individually wrapped cheese slice without unwrapping it. It had been so many years since he had made a sandwich, he didn't know about such things. Needless to say, he was totally disgusted.

So he had a lot to learn once he was on his own. His specialties were beef stew, pot roast and broccoli salad. We loved it, but I still can't quite bring myself to make it. When I do, I'll post it here because I'm sure you'll like it.

In the meantime, here's a broccoli salad I just had for the first time at a big potluck dinner. Not having the recipe, I just wrote down what all I thought was in it and went from there. Since it came out really well, I'm sharing it with you. And, someday, I'll share Daddy's Broccoli Salad [added two years later] with you too!

If you're vegetarian or vegan, this salad can be a good source of protein with its black beans, edamame and sunflower seeds. I like to "beef up" all sorts of things with beans; I'd probably waste away without them! (I was short on broccoli for the batch in the photo, so it looks more like edamame salad!) 

Broccoli Salad

(Makes eight 1-cup servings)

3 to 3 1/2 cups (12 ounces) finely chopped raw broccoli
1 15-ounce can black beans, rinsed and drained
1 10-ounce bag frozen shelled edamame, cooked and cooled
1/4 cup very finely chopped red onion, rinsed and drained
1/3 cup roasted and salted sunflower seeds
1/3 cup dried cranberries, finely chopped
1/2 cup mayonnaise
3 tablespoons red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper

1 In 2-quart bowl, combine broccoli, beans, onion, sunflower seeds and cranberries.

2 In small bowl, whisk together remaining ingredients.

3 Stir dressing into salad. Cover and chill for at least 4 hours or overnight.

22 comments:

Cranberry Morning said...

I love this recipe because I love broccoli salad and always am looking for things with a higher level of protein. Thank you!! (btw, did I ever tell you that your photos look so elegant - reminds me of eating at my great aunt's house where she always used beautiful dishes and real silverware and a silver service.)

What a hilarious story about your dad and the cheese!! :-) That reminds me of my aunt who used to bake frozen pizzas on the cardboard they came on. LOL

Jean said...

Thanks, Judy! I do love to set a pretty table (and I work hard at my limited photography skills!). Yep, Daddy was a hoot! It's a wonder your aunt didn't set the kitchen on fire with her pizzas!

Southerner said...

Jean, did you take that photograph? It is very good. Apart from your obvious talent as a chef and cookery writer your pictures are pretty damn good.
Have you heard about our problem over here with cucumbers?

The European Common Market is a single economic entity so we share everything, we sell each everything. Cucumbers, we get ours from Spain, have been tested for the e-coli bacteria because people have been becoming ill eating them. We have to wash all our fruit end vegetables very carefully. It's always been a good idea to wash fresh produce but we have to be extra careful at the moment. There has been some problem with the water supply in Spain.
i think in the future, with global warming and the difficulties with growing crops in the equatorial regions increasing,, we will be returning to a more self sufficient food model.

All the best,
Tony

Jean said...

Tony, thank you! Yes, I take all my own photos for the blog. I'm new at it and want to keep learning all I can.

Yes, I've heard about the cucumber problem. But I hadn't heard about the problem with the water supply in Spain. I have long been a proponent of eating locally and seasonally, so I wait patiently each year for the seasonal foods in my area. For example, no peaches from South America in January for me.

Thomas "Sully" Sullivan said...

Alas, I knew the ice cream orgy had to end. Ah, well, if I wasn't in sympathy mode for the E. coli victims in Europe I would probably try this. It does look good. And I think your touching anecdote about your father, as well as the skill in its narrative presentation, are really compelling. Hope you afford us more personal glimpses. The prism through which you have experienced life is certainly a plus to share…

Jean said...

More ice cream in two weeks! Thank you, Sully. You know I have difficulty with those personal glimpses, but little by little ...

Anonymous said...

Are those cranberries or cranraisins in the recipe?

Jean said...

They are dried organic cranberries, packaged by my local health foods store, not a national brand.

Lindsay @ Pinch of Yum said...

Edamame on salads... yum! I used to do that all the time, but kind of drifted out of that phase... thanks for reminding me! :)

Jean said...

Yeah, I do the same thing - get on a kick putting it on everything, then ...

Dr. Kristofer Young said...

I'd like a large serving, and one to go!

Jean said...

Coming right up!

Southerner said...

Must apologise!! It isn't the water supply in Spain causing the e-coli outbreak. It originated in Germany.Scientists are not sure of it's cause at the moment.It could possibly be the use of cow dung as mmanure.. Forms of the e-coli bacteris live bennignlly in the guts of cows. However, it is interesting to know that e-colli is around us all the time in various non serious forms. eat should be cooked,, vegetablle swashed etc and we stay healthy.This straiin of e-coli has only been found in rare instances before and is extremely virulent. But, to put into perspective we have eleven cases here in Britain. All are being treated in hospital. They have all recently returned from holidaying in Germany. There is no evidence of it being transferred between humans.

What was the famous quote from, Hill Street Blues? "Now take care out there." I think that was it. Loved that series.Must have been the title music or something.

Tony

Jean said...

Thanks for the info, Tony. There have been E. coli outbreaks over here as well from time to time. I've been fortunate to have never been affected, perhaps because I'm a "germaphobe" and wash the living daylights out of everything! Even when I buy packages of prewashed lettuces that say "Washed three times. No need to wash again." And I always peel any produce that has been waxed (such as many cucumbers and apples)--I figure it probably wasn't washed to my specifications before it was waxed and the wax is just protecting the germs from my careful washing!

Meghan@travelwinedine said...

I love the ingredients in this salad,especially the cranberries. This would make a fantastic summer dinner.

Jean said...

Thanks, Meghan! I plan to have it a lot this summer.

Maile Kono-Wells said...

My family and I have absolutely loved this recipe. Even my 3 year old will come back for seconds! I've taken it to gatherings with much success as well. In fact I was hoping to submit it (giving full credit to you of course) to the Dining For Women recipe book. Here's a link with more information about it. Would that be ok with you? http://www.diningforwomen.org/cookbook

Jean | Delightful Repast said...

Maile, thank you. I'm glad you like it. Yes, you may submit it for the cookbook you described, credited as Jean at Delightful Repast, http://delightfulrepast.blogspot.com.

Maile Kono-Wells said...

Thank you so much!

Jean | Delightful Repast said...

Maile, do let me know the outcome!

Pauline Wiles said...

I clicked over here from Daddy's version (9 repeats of the same dish, oh my!) and confess I really like the idea of the extra beans/edamame here. Plus, although I try not to overdo "creamy" salads, I feel like broccoli is so noble, it's ok to liven it up a bit. Looking forward to trying this!

Jean | DelightfulRepast.com said...

Thanks, Pauline! I love your idea of broccoli as "so noble, it's OK to liven it up a bit"! I hope you like it as much as we do. It's always a hit wherever I take it.

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