Broccoli salad with miso mayo dressing
Cook broccoli florets in salted boiling water, shock with cold water to stop the cooking, then drizzle with miso mayo dressing. A great appetizer or side salad.
Servings 4 people
Ingredients
- 500 to 600 grams broccoli (1.1 to 1.3 pounds)
- 1 tablespoon salt
Miso mayo sesame dressing
- ¼ cup miso paste
- ¾ cup Japanese mayonnaise
- 1 tablespoon honey
- ½ teaspoon sesame seed oil
To garnish
- 1 teaspoon toasted sesame seeds
Instructions
- Cut the broccoli into florets. Skin the stem and dice the core (broccoli stems are edible and nutritious). Rinse well.
- Boil about half a gallon of water in a pot with a tablespoon of salt.
- When the water is boiling profusely, drop in the diced broccoli stem and leave for a minute. Do not lower the heat.
- Add the florets to the diced stem and leave in the boiling water for another minute.
- Drain the broccoli in a strainer. Bathe in cold water under the tap until cool or plunge in a bowl of iced water. Drain completely.
- Make the dressing by mixing all the ingredients together until smooth.
- Transfer the drained broccoli to a platter or bowl, drizzle in the dressing and sprinkle with sesame seeds.
- For those who like more dressing, serve the remaining dressing on the side.