Martha Stewart Broccoli Salad Recipes

BROCCOLI AND CHICKPEA SALAD

Steps:

• Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts.
• In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.
• Drizzle broccoli mixture with dressing and adjust seasoning.

BROCCOLI STALK SALAD

Steps:

• Peel and discard the stalks dark-green exterior, reserving any leaves. Thinly slice the stalks. Arrange them on a plate with the leaves, then drizzle with soy sauce and sesame oil. Sprinkle with toasted sesame seeds.

PASTA AND BROCCOLI SALAD

Steps:

• Cook pasta in boiling salted water, 7 minutes. Add broccoli; cook until both pasta and broccoli are tender, about 5 minutes. Drain; rinse under cold water.
• In a small bowl, combine pasta, broccoli, Parmesan, and 1/8 teaspoon each salt and pepper. Add olive oil, and toss. If desired, squeeze a lemon wedge over salad just before eating.

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD

Steps:

• In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
• In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

MARTIE'S BROCCOLI SALAD WITH BACON AND CHEESE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle, about 5 minutes. Crumble into a small bowl.
• Cut broccoli into florets, dice up the stems, and put all into a large bowl. Mix in onion. Add raisins and Cheddar cheese. Stir in crumbled bacon.
• Combine mayonnaise, sugar, and vinegar in a small bowl. Pour over broccoli mixture. Mix until completely covered. Refrigerate for 1 hour before serving.

SUMMER FRESH SESAME BROCCOLI FROM MARTHA STEWART

Steps:

• Preheat oven to 450*.
• Spread florets on baking sheet, drizzle oil over and toss to spread evenly.
• Roast for 20 minutes (browned).
• Toss broccoli with remaining ingredients.
• HOW TO TOAST SESAME SEEDS: place seeds in a metal pie plate, placed in oven with broccoli OR toast in a frying pan on the stove top. Watch carefully as they can burn mighty quick and don't taste a bit good like that!
• ALTERNATIVES: Toast some slivered almonds with the sesame seeds and add 2-3 T. with the seeds. Yumm-a-licious!

PASTA SALAD WITH ROASTED BROCCOLI

Steps:

• Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tablespoon oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
• Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool, and drain. Return to pot.
• Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tablespoon oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.