Creamy broccoli salad

A simple, fresh and delicious “salad”! I love broccoli, in all its forms. I made this version based on a recipe I tasted in the United States at Whole Foods. With a creamy garlic sauce, slightly sweetened, sunflower seeds, pumpkin seeds, chia seeds and raisins, it will be perfect on a buffet, or to accompany a dish on a nice day!

Recipe for a large broccoli salad (for 8 people):

• 1,2kg of broccoli
• 150g of cranberries
• 150g of sunflower seeds
• 80g of pumpkin seeds
• 100g of blond grapes
• 1 tablespoon of chia seeds

Sauce:

• 1 egg
• 1 clove of garlic
• 300ml of oil
• 1 tablespoon of cider vinegar
• 1 tablespoon of sugar
• 125ml full fat cream
• salt pepper

Prepare your broccoli. Cut the tails and wash them.

Place them in a steaming basket.

Bake for 12 minutes (with a lid).

At the end of the cooking time, open the lid and let cool.

Cut them into large pieces and place them in a large container.

For the sauce: pour the oil, egg, vinegar and garlic into a tall, narrow container (for the hand blender). You won’t necessarily use all the sauce.

With the plunge blender, start blending at the bottom and slowly work your way up to emulsify.

Once on top, the sauce is taken. It takes a few seconds in total.

Add sunflower seeds, cranberries.

Pumpkin and chia seeds.

Don’t forget the raisins!

Mix carefully. Add more sauce if needed.