Broccoli Floret Salad

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Broccoli floret salad blends rich flavors and wonderful textures into a treat for the whole family. Make broccoli floret salad with help from a chef, coach and food expert in this free video clip.

Part of the Video Series: Good Eats
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Video Transcript

Hi, I'm Randy Rabney of The Conscious Plate, I'm a chef, a coach and an expert on teaching people how easy it can be to eat real food on a regular basis. And this is how to make a broccoli floret salad. So, today I'm going to show you how to make a broccoli floret salad. And unlike when you make a raw salad, I want you to think about if you've ever made a potato salad. What we're going to do, is we're going to cook the broccoli. And then, we're going to dress it while it's warm and then, we'll chill it. And once it's chilled, you'll have this beautiful broccoli floret salad. So, let's get started. First thing I',m going to do, is I'm going to cut the florets off, of this broccoli, simple. Then, I'm going to break this into bite-size florets , so that when we have our salad, it's easy to eat. I'm just cutting them, breaking them apart, you can pretty much break them naturally. They're all set up and ready for you to go, courtesy of nature, ,maybe give it a little bit of a slice. Think about a piece that you'd want to put in your mouth when you're eating, and that's how big you want to make it. And now, I have my pan that's here, and hot and ready. And to it, I'm just adding a small amount of coconut oil, in which we're going to cook the broccoli. I'm just going to throw in a clove of garlic, which I have just smashed. And I'm going to let that flavor our oil a little bit and then, I'll remove it when we make our salad. Now, I'm going to add the broccoli, toss it right in with this oil and let it get cooking. This is very similar to a stir fry and I'm actually going to season this with some Asian flavors, just going to let our broccoli cook. I'm not going to cook it too much, because I like the broccoli to stay a little bit crisp and crunchy. And actually right now, I'm going to add a little bit of Tamari, which is an organic, gluten-free soy sauce. I'm going to add a little bit of Mirin, which is a sweet rice cooking wine. And the salt and the sweet balance each other. When you buy Mirin, you want to be careful to get a product that doesn't have anything added to it, to make it sweet. This is naturally sweet, so you don't want to get one that has like, an added high fructose corn syrup. I'm just going to give that a toss and now, I'm actually going to shut off the heat. I'm going to add some toasted sesame oil, which is a condiment, not a cooking oil. A little splash of rice wine vinegar, and this is a rice wine vinegar that is unseasoned, it's not one that's been sweetened and seasoned for making sushi rice. And then, I'm going to take this out and all this flavor is going to be absorbed into this hot broccoli. I'm leaving the garlic in the pan and I'm just going to allow this to chill in the refrigerator. And then, when it's done, I'm going to finish it with this product that's called Gomasio. And what this is, it's a blend of sesame seeds, seaweed and sea salt. If you can't find it, you can just use some toasted sesame seeds. When this is cold, I'll just sprinkle that right on top. So, of course, while this isn't exactly how it's going to be when it's chilled, I do want to taste it for flavor. Oh, it's so good, um, delicious. Once it's chilled and it has those sesame seeds, it's going to be a perfect salad. I'm Randy Rabney of The Conscious Plate, and this is how you make a broccoli floret salad.


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