I came across this in a supplement to Good Housekeeping - thought it looked good!
Curried Broccoli Salad
Dressing:
3 T. rice vinegar
2 1/4 tsp. sugar
1 tsp. Madras curry powder
kosher salt and pepper
1/4 cup extra virgin olive oil
Salad:
kosher salt
1 lb. broccoli florets
1/2 red onion, finely chopped
1/2 cup pecans, toasted and chopped
1/2 cup raisins
1/4 cup hulled toasted sunflower seeds
Prepare dressing: in a large bowl, whisk together everything but oil. gradually whisk in oil, in thin stready stream, until blended; set aside.
Prepare salad: Heat large pot of water to boiling. Fill large bowl w/ ice water and set aside. Add 1 T. salt and broccoli to boiling water. Cook until bright green and barely tender, 1 to 2 minutes. With slotted spoon or tongs, transfer broccoli to ice water to cool, 2 to 3 minutes. Drain in colander and dry on paper towels.
Coarsely chop broccoli. To dressing in bowl, add broccoli, onion, peacans raisins, and sunflower seeds. Toss until evenly coated.
Curried Broccoli Salad
Dressing:
3 T. rice vinegar
2 1/4 tsp. sugar
1 tsp. Madras curry powder
kosher salt and pepper
1/4 cup extra virgin olive oil
Salad:
kosher salt
1 lb. broccoli florets
1/2 red onion, finely chopped
1/2 cup pecans, toasted and chopped
1/2 cup raisins
1/4 cup hulled toasted sunflower seeds
Prepare dressing: in a large bowl, whisk together everything but oil. gradually whisk in oil, in thin stready stream, until blended; set aside.
Prepare salad: Heat large pot of water to boiling. Fill large bowl w/ ice water and set aside. Add 1 T. salt and broccoli to boiling water. Cook until bright green and barely tender, 1 to 2 minutes. With slotted spoon or tongs, transfer broccoli to ice water to cool, 2 to 3 minutes. Drain in colander and dry on paper towels.
Coarsely chop broccoli. To dressing in bowl, add broccoli, onion, peacans raisins, and sunflower seeds. Toss until evenly coated.