A while back,
Mr. Hawthorne and I tried a new restaurant - The Firefly.
One of the dishes I took a liking to was the broccoli salad.
From their menu description:
Broccoli, dried cranberries,
candied nut pieces tossed in a sweet onion dressing.
Sounds simple enough for me to recreate. First I'm starting on the nuts. Combination of both pecans and walnuts. About 2 cups pecans and walnuts.
My spices:
thyme
cayenne
Cajun seasoning
granulated garlic
oregano
cumin
onion powder
maybe 1/2 cup brown sugar
Mr. Hawthorne and I tried a new restaurant - The Firefly.
One of the dishes I took a liking to was the broccoli salad.
From their menu description:
Broccoli, dried cranberries,
candied nut pieces tossed in a sweet onion dressing.
Sounds simple enough for me to recreate. First I'm starting on the nuts. Combination of both pecans and walnuts. About 2 cups pecans and walnuts.
My spices:
thyme
cayenne
Cajun seasoning
granulated garlic
oregano
cumin
onion powder
maybe 1/2 cup brown sugar
I cooked this over medium heat
for about thirty minutes.
Then I spread the nuts in a single layer in my baking sheet
and sprinkled a little more sugar over top
and added some pats of butter.
Bake in low oven- about 300 degrees,
stirring occasionally, until nuts are nice and toasty.
stirring occasionally, until nuts are nice and toasty.
About 20 minutes.
While the nuts were toasting, I started on my broccoli.
While the nuts were toasting, I started on my broccoli.
I steamed my broccoli for about a minute,
then immediately plunged it into a prepared ice-water bath.
then immediately plunged it into a prepared ice-water bath.
Now for a sweet onion dressing:
1/2 cup sugar
1/3 cup cider vinegar
1/2 sweet onion, grated
1/2 tsp salt
1/2 tsp dry mustard
1/4 cup vegetable oil
salt and pepper
1/2 cup sugar
1/3 cup cider vinegar
1/2 sweet onion, grated
1/2 tsp salt
1/2 tsp dry mustard
1/4 cup vegetable oil
salt and pepper
Thanks for the idea, Firefly!
1 comment:
Ooh, thanks for the idea for the dressing, Rosie. I do have a garden walk picnic pitch-in (potluck dinner) this weekend and I needed a good salad dressing that could stand the heat.
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