Ingredients
- Salad
- 1 broccoli head
- 1 red onion
- 1/2 cup roasted cashews
- 2T coconut sugar
- 1T olive oil
- Salt & pepper
- Mayo
- No food processor needed, just a whisk and a strong arm.
- 1 egg yolk
- 1tsp Dijon mustard
- pinch of salt.
- 10ml white vinegar
- 2 cloves of garlic
- 1 cup light olive oil
Nigel�s Broccoli Salad with Mayo
Method
- Mayo Crush the garlic, then mix with the mustard, yolk, and salt
- Then (if you have a helper around ask them to
- ) pour the oil in a very fine thread into the bowl as you whisk like billy-oh
- Pour more slowly at the start as you are working to start the yolk emulsifying the oil, then a little more keenly
- Keeps in the fridge for up to 4 days
- If it is too thick when you come to use it add a Tablespoon of warm water at a time
- Salad Dice red onion into bowl, add coconut sugar and olive oil
- Cut the broccoli florets and stalks into small pieces
- Give 2 or 3 grinds good salt & pepper cover with the Mayo
- Cover and chill in fridge overnight
Comments
Thanks to Brydone Organic Growers for providing the Broccoli and Red Onion (and to Nigel for his recipe) used in the demonstration at the market
Please click here if you would like to download a printable copy
