Relevant Recipes & Wine Pairing
Ingredients
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2
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heads broccoli (¾ to 1 pound, or 340 to 455 grams each)
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½
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cup (45 grams) thinly sliced almonds, toasted
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⅓
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cup dried cranberries, coarsely chopped
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½
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cup (120 milliliters) buttermilk, well shaken
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½
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cup (105 grams) mayonnaise
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2
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Tbsp. (30 milliliters) cider vinegar
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1
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tsp. granulated sugar
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½
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tsp. table salt
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½
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small red onion, finely chopped
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~
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Lots of freshly ground black pepper
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Steps
- Trim the broccoli and chop it into large chunks, then cut each chunk into thin slices. (I usually cut the stems into thin slices, then stack the slices and cut them in the other direction, into thin matchsticks; if you have a mandoline with a julienne blade, this will also do the job.) Then cut the florets vertically into thin slices, slicing from the stem up to the floret top. This helps them stay together, but keeps them lying nicely against each other in the salad.
- Toss the sliced broccoli with the almonds and the cranberries.
- In a small bowl, whisk the buttermilk, mayo, vinegar, sugar, and salt until smooth. Stir in the onion. You can let the onion marinate in the dressing for 10 minutes, to mellow it.
- Pour the dressing over the broccoli mixture, and add a generous amount of black pepper. Stir the salad until the broccoli is evenly coated with the dressing.
- Serve immediately, or keep covered in the fridge for 2 to 3 days.
Wine Pairing:
The Estate Reserve Chardonnay from Coastal Vineyards would pair well with the Broccoli Slaw. The softer lightly oaked chardonnay would go great with the tartness of the slaw.
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Where is the Winter Market?
Our location and directions
We are conveniently located in the garage of the Hyatt Place in Medford Square: 116 Riverside Ave. Medford, MA 02155.
Click here for directions from your home or office to the market using Google maps. And when you get to the Hyatt, take the elevator down to the garage or “P” level. Click here for the video instructions!
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