Mighty Quinn Broccoli Slaw Another One Recipes

BROCCOLI SLAW

Steps:

• Place the currants in a medium bowl and cover with boiling water. Let sit until soft and plump, about 5 minutes. Drain and set aside.
• Meanwhile, mix the vinegar, honey, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drizzle in the olive oil, whisking constantly, until emulsified.
• Shred the broccoli florets and stems and red cabbage using the shredding disc of a food processor (see Cook's Note). Add to the bowl with the dressing and fold in the currants, almonds, onions, cilantro, parsley, 3/4 teaspoon salt and a few grinds of black pepper. Transfer to a serving bowl and garnish with more cilantro and parsley leaves, if desired.

MIGHTY QUINN BROCCOLI SLAW (ANOTHER ONE)

Steps:

• 1. Combine Salad Ingredients
• 2. Combine Dressing Ingredients Except for Bacon Fat.
• 3. Slowly Whisk in the Bacon Fat
• 4. Season w S&P to taste
• 5. Toss w Salad Mixture
• 6. Let sit in fridge for 30 mins, re-toss, serve

CRACKED FARRO AND BROCCOLI SALAD

Steps:

• Pulse farro in a food processor until about half of the grains are cracked, about 1 minute. Cook farro in a medium pot of boiling salted water until al dente, 10-15 minutes. Drain and rinse under cold water. Spread out on a plate and chill.
• Meanwhile, blend egg yolk, anchovies, lemon juice, vinegar, sugar, mustard, and 1 garlic clove in a blender to combine. With motor running, gradually stream in vegetable oil and 4 Tbsp. olive oil and blend until dressing is emulsified and creamy, then add oregano. Season dressing with salt and pepper.
• Toss broccoli and remaining 2 Tbsp. olive oil in a large bowl. Finely grate remaining garlic clove; toss with broccoli. Let sit 15 minutes to let broccoli soften. Add onion, cucumber, chiles, sun-dried tomatoes, and cooled farro. Drizzle with 1/4 cup dressing and toss to coat; season with salt and pepper and add more dressing, if desired. Add mint and toss again.
• Serve salad topped with radishes and Pecorino.
• Do Ahead
• Dressing can be made 1 day ahead; cover and chill. Salad (without mint, radishes, and Pecorino) can be made 1 hour ahead; cover and chill.