Broccoli and Carrot Salad with Creamy Dressing

Broccoli and Carrot Salad Recipe with Creamy Dressing

Hello! What a joy to have you here to cook together. Today we are going to prepare a broccoli and carrot salad with creamy dressing that is a true delight for the palate. The combination of crunchy «al dente» broccoli with the natural sweetness of carrots and that spicy touch of mustard creates a perfect balance. It is ideal for those who want to eat delicious, fresh, and healthy without complicating their lives in the kitchen.

Preparation time

To organize ourselves well, here are the estimated times. Remember that cooking is best enjoyed without rushing, but this information will help you plan your menu.

• Preparation: 15 minutes
• Cooking: 1 minute (blanching)
• Total: 16 minutes
• Servings: 2-3 people
• Difficulty: Easy

Ingredients

Here is the exact list of what you need. The quality of fresh produce is key in raw or semi-raw recipes like this one. Let's go to the market:

For the salad

• 2 cups of broccoli in small florets
• 1 large carrot grated
• ¼
• ¼ cup sliced almonds (Optional)
• ¼ cup dried cranberries (Optional)
• ¼ cup crumbled Parmesan or feta cheese (Optional)

For the mustard dressing

• 2 tablespoons Dijon mustard
• 1 tablespoon honey or agave syrup
• 2 tablespoons apple cider vinegar or lemon juice
• 3 tablespoons extra virgin olive oil
• Salt to taste
• Pepper to taste

If for some reason you can't find fresh broccoli, you could try cauliflower, although the flavor will change. If you're missing almonds, walnuts or sunflower seeds are a fantastic substitute that maintains that crunchy factor. For those who enjoy experimenting with different textures, as in a endive and fennel salad, changing the type of leaf or base vegetable can give an interesting twist, but today we will stick to this delicious classic combination.

Utensils we will use

We don't need professional equipment, what you have in your drawers is enough. We will prepare everything with basic tools:

• Medium pot (for blanching)
• Large bowl (for the ice bath)
• Vegetable colander
• Box grater or hand grater
• Stable cutting board
• Chef's knife or utility knife
• Small bowl or jar with lid (for the dressing)
• Small whisk or fork
• Salad bowl or serving dish

Step-by-step preparation

Let's put on our apron and get to work. Follow these steps calmly and you'll see what a professional result you get at home.

1. Blanching the broccoli

   This is the secret to a vibrant green color. We bring water to a boil in the pot over high heat. Meanwhile, we prepare a bowl with cold water and ice cubes. When the water boils, we introduce the broccoli florets and leave them for exactly 1 minute. No more, no less. After the time is up, we quickly remove them and submerge them in the ice water to stop the cooking abruptly. This maintains the crunchy texture.

2. Vegetable preparation

   While the broccoli cools and drains, we take the carrot (already washed and peeled) and grate it using the coarse side of the grater. Then, with a sharp knife, we cut the red onion into «feathers» or very thin slices. If you like precise cuts like in a mango and cucumber salad, take your time here, as visual presentation is important. In a large bowl, we mix the well-dried broccoli, grated carrot, and onion.

3. Emulsifying the dressing

   In the small bowl, we place the Dijon mustard and honey (or agave). We add apple cider vinegar, salt, and pepper. We begin to whisk vigorously while adding the olive oil in a constant thin stream. We whisk until the mixture looks homogeneous, thick, and shiny. Emulsification is key for the dressing to adhere well to the vegetables, a technique also widely used in recipes like the egg and avocado salad with mustard.

4. Final assembly

   We incorporate the optional dry elements into the vegetable mixture: sliced almonds, dried cranberries, and crumbled cheese if you decided to use it. We pour the emulsified dressing over all the ingredients.

5. Gentle mixing

   With the help of two spoons or spatulas, we gently stir everything with enveloping movements. We want each floret and each carrot strip to be coated with the dressing, but without damaging or breaking the broccoli.

To finish and serve

Once everything is well integrated, I suggest you taste a floret to adjust the seasoning; sometimes an extra touch of freshly ground black pepper makes all the difference. Serve immediately to enjoy maximum freshness. This salad is a spectacular accompaniment for grilled fish or chicken breasts. If you are looking for temperature contrasts on your table, you could serve it alongside a warm lentil salad as a second side dish, offering a complete experience.

Nutritional Information

Here are the approximate values per serving for you to consider the energy contribution of this delicious dish. Remember that these are estimates based on standard ingredients.

• Calories: 180 kcal
• Proteins: 5 g
• Fats: 10 g
• Carbohydrates: 15 g
• Fiber: 4 g

Note: Daily percentage values are based on a 2000-calorie diet and may vary depending on the brands of ingredients used.

5 keys to make it perfect

As a chef, I've learned that small details are what transform a «good» salad into a «memorable» one. Here I share my secrets for this particular dish.

1. Thermal shock is mandatory

Never skip the ice water step. If you let the broccoli cool only at room temperature, it will continue to cook with its residual heat, lose that intense green, and become grayish and soft. We want a «crunch» when biting, similar to the freshness you look for in a watermelon and feta cheese salad in summer.

2. Thorough drying

Water is the enemy of dressing. After blanching and cooling, make sure the broccoli is completely dry. You can use a lettuce spinner or paper towels. If there is water, the creamy dressing will slide off and go to the bottom of the bowl, leaving the vegetable flavorless.

3. The onion cut

Red onion is delicious but potent. Slice it as thinly as possible, almost transparent. If it still seems too strong, you can submerge it in cold water with a splash of vinegar for 10 minutes before adding it to the salad; this considerably softens its flavor.

4. Toast the almonds

If using sliced almonds, give them a quick heat blast in a dry pan (without oil) for a few seconds until they release their aroma. This awakens the essential oils of the nut and adds an incredible toasted flavor dimension.

5. The correct emulsion

Don't throw all the dressing ingredients together without order. First mix the acids and mustard/honey, and add the oil gradually at the end. This creates a silky texture that coats the palate, a technique that elevates any preparation, even a simple one chicken pasta salad.

When is it ideal to enjoy it?

This salad has a very versatile personality. It's perfect for warm or spring months, as it's served cold and is very refreshing. However, its robustness makes it ideal for taking in lunchboxes to the office or for picnics, as broccoli and carrots hold up much better to the dressing over the hours than delicate lettuces.

It's also a star side dish for barbecues or weekend roasts, as its acidity helps cleanse the palate when eating fatty meats. If you're planning a festive menu and want to break away from tradition, it works wonderfully. Even at Christmas celebrations, you could alternate it with the classic apple and walnut salad to offer a more vegetable-based and less sweet option.

Comparison table

Sometimes we get confused among so many delicious options. Here I show you how our recipe today compares with other popular ones so you can choose the best one according to the occasion.

Frequently asked questions (FAQ)

Share your experience

Cooking is a laboratory, and I'd love to know how this recipe turned out for you. Did you dare to add raisins or did you prefer cranberries? Perhaps you gave it your personal touch with an extra spice? There's nothing I like more than seeing how everyone adapts dishes to their own style.

Leave your comment below and share your own little tricks! If you upload a photo, don't forget to tag me to see that colorful work of art.

Culinary glossary

So that you have no doubt, here I briefly explain some terms we use today:

• Blanch: Short cooking technique (generally vegetables) in boiling water, followed by rapid cooling to set color and texture.
• Emulsify: Mixing two liquids that normally do not combine (such as vinegar and oil) by whisking until a creamy and unified mixture is achieved.
• Al dente: Italian term indicating that the food (pasta or vegetable) is cooked but retains some firmness when bitten.
• Julienne: Cutting technique into thin, elongated strips. Although we use a grater here, the concept of thin strips is similar for carrots.
• Dressing: Cold sauce, generally oil-based and acidic, used to season salads and enhance their flavors.