“It’s an easy way to use the same ingredients to make a salad that uses less.
It’s also a great way to give a meal a freshness that you can’t get with the traditional salad.”—Katie E. Gebhardt, owner of Gebhard’s Kitchen, San Francisco The technique can also be used to make an excellent dressing for sandwiches, and in soups, stews, and dips.
“Broccoli, it’s so versatile,” says Gebhart, who has used it to flavor pasta, marinara, and other recipes.
“You can make it a simple marinade, you can make a great dressing, you use it to make soups and sauces.”
The key is to let the broccoli absorb all the liquid before it cooks, so the texture doesn’t overcook.
Broccoli can also add a crisp, crunchy texture to salads, like in these two examples.
The texture of broccoli can vary from a soft, chewy texture, to a more tough, flaky texture.
The key here is to use just enough liquid to allow the broccoli to absorb and absorb all of the liquid, but not to let it overwhelm the liquid.
To make a flavorful, crunchier salad, first, preheat the broiler for a few minutes.
“Use a spatula to make sure it doesn’t burn,” Gebherts instructs.
Then add your veggies, which should be roughly chopped and diced.
(If you’re making a salad with a lot of vegetables, you may need to add additional greens to the mixture.)
When the broccoli is cooked, flip it over, letting it cook for a couple of minutes more.
(The braising step also helps in preparing your greens for braising.)
Now add in your salt, pepper, and olive oil, and toss it until everything is evenly coated with the vegetables.
When you’re ready to serve, toss in some of your desired dressing ingredients, like avocado, cilantro, or cumin.
(Gebhart recommends using a vegetable oil or coconut oil if you can.)
“Once you have your greens cooked, the next step is to add your desired amount of broth or water.
Then pour your dressing over the top of your greens, and you’re good to go!”
She also recommends adding a few drops of lemon juice to brighten up the flavors.
You can adjust the amounts of dressing and broth you use depending on your tastes.
“If you want a very mild dressing, add just a few teaspoons of liquid,” Gbhart says.
“But if you want to add a ton of flavor, add a bit more liquid.”
“If it’s a little bit on the strong side, add more liquid to make it even thicker,” she adds.
You may also want to adjust the amount of cheese you use.
“Add a little more cheese if you’re going for a more cheesey flavor, like a smoky sauce or cheddar,” she says.