4-6 quartwaterfor salt water blanch and cold water immersion
Dressing
2tbspavacado oil
2½tspsesame oilorganic cooking grade
1½tspcoconut aminos
1-2clovesgarlicminced
1-2 tbsprice wine vinegar
2 tspsesame seedstoasted organic
0- 2pinchessaltadd to taste
8-10turnsblack pepperfreshly ground
Instructions
Make Dressing Ahead
Mix dressing ingredients and stir well to combine. Set aside.
Prepare Broccoli
Cut broccoli into even sized florets. Trim and slice stems into 1/4 inch match sticks. Do not use the stalk ends in the salad as they are too tough. Save these fibrous end pieces to make vegetable stock.
Rinse chopped broccoli
Fill pot to 2/3 full and add a healthy pinch of salt. Bring to a rolling boil. Add broccoli and blanch for 2-3 minutes. Remove Broccoli and add to ice water. Broccoli is lightly crunchy and bright green.
Drain Broccoli from cold water add to spinner and spin dry.
Assemble Salad
Check broccoli is dry. Drain any liquid from bowl. Mix dressing. Pour dressing over broccoli and mix well.
Cover and refridgerate until meal time up to 24 hours. Allow to come back towards room temperature before eating.
Notes
Cut the broccoli into even sized florets and the stems into 1 - 2 inch match sticks, so they are easy to blanch evenly.
Be sure the broccoli is dry extra water will dilute the dressing.
Allow time for the dressing to soak into the broccoli.