This recipe from Cook's Illustrated Complete Vegetarian Cookbook is fast to throw together and makes a great summer menu side dish.
1 1/2 lbs broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4-inch thick
1/2 cup dried cranberries, golden raisins, or currants
1/2 cup mayonnaise
1 tablespoon balsamic vinegar
Pinch of cayenne pepper
salt and pepper, to taste
1/2 cup walnuts or pecans, toasted and chopped
1 large shallot, minced
- Combine four cups water and four cups ice in large bowl, set aside. Bring three quarts water to boil in a large pot. Remove 1/2 cup boiling water and combine with dried fruit in small bowl; cover, let sit five minutes, and then drain.
- Meanwhile, add broccoli stalks to boiling water and cook one minute. Add florets and cook until slightly tender, about one more minute. Drain broccoli and place in ice water to cool. Drain again, transfer to salad spinner, and spin to remove excess moisture.
- Whisk mayonnaise, vinegar, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Transfer broccoli, dried fruit, nuts, and shallot to bowl with mayonnaise mixture, and toss to combine. Season with salt and pepper to taste. Serve or refrigerate for up to 6 hours