Rosemarys Broccoli Salad Recipes

BROCCOLI SALAD WITH LIGHTER CREAMY DRESSING

Steps:

• Cut the florets into slices no thicker than 0.7 cm / 1/4" thick.
• Place in a bowl with remaining Salad ingredients.
• Mix Dressing well in a large bowl - use a whisk to ensure it's all well incorporated. It will be thin and pourable - see video for consistency.
• Pour all over Salad, toss well.
• Cover and refrigerate overnight (minimum 2 hours). Remove from fridge and bring to room temperature before serving.

BROCCOLI WITH ROSEMARY

Steps:

• Cut broccoli into florets, peel stems and slice crosswise into 1/2-inch pieces.
• Bring a large pot of water to a boil.
• Add broccoli and cook, uncovered, until tender, about 5 or 6 minutes.
• Drain well in colander and transfer to serving bowl.
• In a small saucepan, melt the butter until it starts to brown.
• Immediately add rosemary and salt, stir well.
• Pour hot butter mixture over broccoli, season with salt and pepper to taste, and stir well.
• Garnish with fresh rosemary sprigs, if desired, and serve hot.

ROSEMARY CITRUS SALAD

Steps:

• For the rosemary syrup: Combine the sugar, rosemary sprigs and 1 cup water in a saucepan and bring to a boil, stirring until the sugar dissolves. Boil for 5 minutes. Let it cool, then strain out the rosemary. Stir in the lemon juice.
• For the salad: To assemble, divide the yogurt among 8 glasses, top with a mix of the oranges, blood oranges, mandarin oranges and grapefruit and drizzle the rosemary syrup over the top.

GARLIC-SPIKED BROCCOLI AND MUSHROOMS WITH ROSEMARY

Steps:

• In large skillet, heat oil over medium heat.
• Add garlic and saute 1 minute.
• Add mushrooms and saute 3 minutes, until mushrooms release juice.
• Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
• Season to taste with salt and pepper.

SOUTHERN BROCCOLI SALAD

Steps:

• Bring a large saucepan of salted water to a boil.
• Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
• Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
• In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
• Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.