She had me at cashew dressing.
This recipe is out of Chrissy Teigen’s 3rd cookbook, Cravings All Together and it’s a solid five stars. Instead of the traditional mayo dressing with bacon, which is obviously delicious, we make a dressing out of cashews to dress the broccoli. And the dressing is the star of the dish, it’s so good. It’s sort of like a satay peanut sauce but not… actually now that I think about it, I am going to make this dressing to dip chicken in.
It’s a little sweet, a tad spicy, crunchy, nutty and creamy an easy and delicious salad that almost hits all of the five flavor elements.
Plus it’s dairy and gluten free if that’s your thing.
INGREDIENTS (serves 4)
2 medium heads of broccoli, trimmed and separated into florets (about 6 cups)
1 cup chopped salted roasted cashews
3 garlic cloves, smashed
1/2 teaspoon toasted sesame oil
2 Tablespoon unseasoned rice vinegar
1 1/2 tablespoons sugar
1 teaspoon finely diced jalapeño pepper (preferably red, with seeds)
2 teaspoons light soy sauce
1 teaspoon fish sauce
1/4 cup thinly sliced
1/4 cup sweetened dried cranberries
Place 1 1/4 cups of water in a 5 quart saucepan and bring to a boil over high heat. Add the broccoli, cover with a tight fitting lid, and steam until broccoli turns bright green but is still tender-crisp, about 3 minutes. Drain and then spread the broccoli in a single layer on a paper towel-lined plate to cool. (Don’t place in an ice bath, that will create soggy broccoli) Season the broccoli with the salt.
While the broccoli is cooling, make the dressing. Combine 2/3 cup of the cashews with the 1/3 cup vinegar, sugar, jalapeńo, soy sauce and fish sauce in a blender until smooth and creamy, about 1 minute; add water by the dressing if it’s too thick.
Arrange the broccoli on a large plate or platter, then scatter the onions and cranberries on top. Drizzle 1/2 cup of the dressing over the broccoli, then scatter the remaining 1/3 cup cashews over the salad. Serve the remaining dressing on the side.