Two Salads You Can Make Once, And Eat Twice (or Three Times)! | Our Best Home Cooking Bites
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What is the episode’s opening intro and who are the hosts?
Welcome to Food Friends, a podcast inspiring home cooks to try new dishes in the kitchen by sharing trusted recipes, tips, and friendship.
Hi, I'm Sonia. And I'm Carrie. We met in Los Angeles over 15 years ago as personal chefs and haven't stopped talking about food since. We're so glad you're here. Hi Sonia. Hi Carrie. Sonia, I can't wait to hear what was your best bite this week?
Harry, my best bite this week was a humble but amazing broccoli salad.
I love knowing another good broccoli salad recipe. I'm so curious what's in this one.
So it started with a friend of mine grew this broccoli and gave it to me as a gift. Wow. And so when you have that happen, you're kind of like, what can I make that's really special? Because it celebrates special things.
Right. I get it. I totally I can't just like roast this in the oven.
And I don't usually like raw broccoli that much, except for when you shared that broccoli spoon salad recipe, the one from Sola. I've been obsessed with that salad ever since. We'll link that again in the show notes. But I was like, okay, I've made that so many times. And it kind of feels more fall to me. And I was, I want like a lighter, brighter broccoli salad because it's summer and it's warm. And what could I make? And I knew it. could go really easily with just we were just gonna have simple like grilled chicken that night. I was like, what could I serve alongside this? Okay, this recipe is Italian broccoli salad by Ali Slagle. It's from the New York Times Cooking. It's one of those recipes that has thousands of five stars.
And seeing that I was like, okay, there's something to this salad.
Also, I haven't even seen this recipe. This is where the the world of food is so fast. A five-star broccoli salad recipe. I mean, there's so many versions of broccoli salad, but you can never have enough.
I mean, I think it's impossible to keep up with the amount of recipes anywhere. Even on one website, it's impossible to keep up. Even with us, there's just so many wonderful recipes out there. Okay, there's some technique things in here that I think are really smart. So you start by slicing a shallot and rinsing it under cold water. And I love that tip. I actually didn't rinse it, I just put it in ice water because that takes some of the bite out of a raw onion or shower. And so why do you think that's a good thing?
It still gives you that great flavor. The flavor that you need. Yeah.
I put it aside while I prep the rest of the ingredients. So you use the whole broccoli, including the stalks. You just have to peel them, chop them up, and then you thinly slice the stalks.
How does Sonia describe the Italian broccoli salad and why it’s perfect for summer?
And then I like doing really bite-sized pieces of raw broccoli. I think in the picture they're a little bigger than what I would do at home. I just think if you're eating it raw, you just want little pieces. You don't want big chunks. That's my personal preference.
Yeah, it's and it's also like the comfort of a chop salad.
And it's also like
There's something that's about taking the time to chop a salad like that. It makes it feel a little bit more refined, right? Well that's
Well, that's why I don't like big chunks of raw broccoli. So then you could add toasted almonds. Now here's the thing. I didn't have already pre-roasted salted almonds. What I had was slivered almonds, which I actually think I will continue to make in this recipe. I loved their texture. And I just toasted them off in a dry pan for a few minutes. So it's The sliced broccoli, toasted almond, slivered or whole, whatever you like, pickled peppers. This is essential. So it could be pepperoncini.
Like a pe okay, like a pepperoncini, right.
It can be pepper and chini. It could be banana peppers. I had a mix of red and orange and yellow pickled peppers. They're like multicolored banana peppers. They come in a jar. But she says you can use pepper and chini, pickled peppers, anything you have. Then you do some pitted and she says torn calamata olives or Castel Vitrano. I like Castel Vitrano personally and I like their color. And then you make a really simple dressing with just extra version.
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Chapters
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