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Broccoli and Nut Salad

Christmas Eve Dinner Salads 45 min Medium 34 wyświetleń ~37.31 PLN - (0)
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Description

A delicate, crunchy salad made with blanched broccoli, crispy walnuts, and a creamy dressing based on Greek yogurt. This light, aromatic dish is perfect for Christmas Eve as a lighter interlude between traditional courses — it combines the freshness of vegetables with a slightly sweet note of dried cranberries and a nutty texture. The salad is visually appealing (the green broccoli florets contrast with the red of the cranberries and the brown of the walnuts), easy to prepare, and holds up well when made in advance — the flavors meld together, and the texture remains pleasantly crunchy. Serve chilled, on a large platter or in a clear salad bowl, garnished with parsley and a few walnut halves.

Składniki (12)

Servings:
6
  • Broccoli 500 g
  • Walnuts 100 g
  • Red onion 150 g
  • Greek yogurt 10% fat. 150 g
  • Dijon mustard 10 g
  • Lemon juice 30 ml
  • Olive oil 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • Parsley 1 pęczek
  • ✨ Opcjonalne
  • Dried cranberries 50 g
  • Feta cheese 100 g
💰 Szacowany koszt dania: ~37.31 PLN (6.22 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing broccoli

1

Wash the broccoli under running cold water. Cut off the tough end of the stem (about 2-3 cm), and divide the rest into small florets the size of a tablespoon. You can peel the thicker stem with a knife to remove the outer layer and slice it into thin pieces — they are edible and tasty.

Ingredients: Broccoli
Użyj dużej deski i ostrego noża do warzyw. Jeśli różyczki są zbyt duże, rozdziel je na mniejsze kawałki, żeby blanszowanie było równomierne.
2

Bring at least 2 liters of water to a boil in a large pot. Add 10 g of salt (about 1 teaspoon) and wait for the water to reach a full boil. Place the prepared florets into the boiling water and blanch for 2-3 minutes — the broccoli should turn bright green and be tender-crisp (when pierced with a fork, it should give slight resistance but not be raw).

Ingredients: Broccoli, Salt
Użyj dużego, szerokiego garnka, aby woda szybko wrzała po włożeniu warzyw. Czas blanszowania liczymy od momentu ponownego wrzenia po wrzuceniu brokułów.
3

Prepare a bowl with plenty of cold water and ice cubes (an ice bath). After 2-3 minutes of blanching, drain the broccoli in a colander and immediately transfer it to the ice bath for about 2 minutes — this will stop the cooking process and preserve the vibrant green color. After cooling, drain and spread the broccoli on a clean cloth or paper towel, gently patting and drying the surface.

Ingredients: Broccoli
Użyj dużej miski i przygotuj lodową wodę przed blanszowaniem, aby szybko zahamować gotowanie. Dokładne osuszenie zapobiegnie rozrzedzeniu dressingu.

Preparing the nuts

4

Heat a dry skillet (preferably 24-28 cm) over medium heat. Add the walnuts and toast, stirring with a wooden spoon every 20-30 seconds, for 4-6 minutes — the nuts should become fragrant, slightly darker, and gently crackle under your fingers. Be careful not to burn them (burnt nuts will be bitter). After toasting, set aside to cool and then roughly chop with a knife after a moment.

Ingredients: Walnuts
Jeśli nie masz patelni, możesz uprażyć orzechy w piekarniku na blasze w 180°C przez 8-10 minut, mieszając w połowie czasu. Użyj szerokiej patelni, aby orzechy równomiernie się podprażyły.

Preparation of ingredients

5

Peel the red onion and slice it into very thin half-rings (about 1-2 mm). Finely chop the parsley. If you are using feta cheese, crumble it with a fork into smaller pieces. If you are adding dried cranberries, you can chop them lightly to distribute them evenly in the salad.

Ingredients: Red onion, Parsley, Dried cranberries, Feta cheese
Użyj ostrego noża do cienkiego krojenia cebuli (inaczej będą się rozdzielać na nierówne fragmenty). Do posiekania pietruszki przyda się mały, ostry nóż i deska o dobrych wymiarach.

Dressing

6

In a medium bowl, place Greek yogurt (150 g). Add Dijon mustard (10 g), lemon juice (30 g), olive oil (30 g), salt (2 g), and freshly ground pepper (2 g). Whisk the ingredients with a whisk or fork for 1-2 minutes until the dressing becomes smooth and slightly emulsified (the oil will combine with the yogurt, creating a creamy consistency). Taste and adjust with an extra pinch of salt or a bit of lemon juice to your liking.

Ingredients: Greek yogurt 10% fat., Dijon mustard, Lemon juice, Olive oil, Salt, Black pepper
Użyj średniej miski i małej trzepaczki ręcznej. Jeśli dressing wydaje się za gęsty, dodaj 5-10 g wody lub dodatkowej oliwy i jeszcze raz wymieszaj.

Assembly and serving

7

In a large bowl, gently combine the dried broccoli florets, chopped onion, and chopped parsley. Add the chopped, cooled walnuts and, if using, dried cranberries and crumbled feta. Pour in the prepared dressing and gently mix with a silicone spatula or large spoon for 1-2 minutes — just enough for all the ingredients to be evenly coated, but without breaking the broccoli.

Ingredients: Broccoli, Walnuts, Red onion, Greek yogurt 10% fat., Parsley, Dried cranberries, Feta cheese
Użyj dużej, szerokiej miski, aby wygodnie mieszać bez miażdżenia warzyw. Mieszaj lekko od dołu do góry, aby zachować strukturę różyczek.
8

Transfer the salad to a serving platter or bowl. Garnish with a few walnut halves and sprigs of parsley. Set aside in the refrigerator for 20-30 minutes before serving, to allow the flavors to meld and the dressing to lightly penetrate the ingredients.

Ingredients: Walnuts, Parsley
Przechowywanie w chłodnym miejscu (lodówka) poprawi smak — nie trzymaj sałatki w temperaturze pokojowej dłużej niż 2 godziny. Jeśli przygotowujesz dzień wcześniej, dodaj orzechy tuż przed podaniem, aby zachowały chrupkość.

Final touches

9

Before serving, taste the salad again and adjust the seasoning if necessary — a little lemon juice can brighten the flavor, and an extra pinch of salt will enhance the aromas. Serve chilled as a Christmas appetizer.

Ingredients: Lemon juice, Salt, Black pepper
Do korekty używaj małych ilości (kilka gramów) i próbuj po każdej dawce, by nie przesolić potrawy.

Fun Fact

💡

Blanching vegetables, such as broccoli, was popular in French cuisine as early as the 19th century as a way to preserve color and nutritional value before further cooking. Meanwhile, walnuts have been known in Mediterranean cuisine since ancient times and have long been added to salads for texture contrast.

Best for

Wigilia Świąteczne przyjęcie Lekka przystawka na kolację

Tips

🍽️ Serving

Serve the chilled salad on a large, flat platter for an attractive presentation. You can serve an extra portion of dressing and chopped nuts separately so guests can season the salad to their taste. For Christmas Eve, serve alongside herring or other salads in a buffet style.

🥡 Storage

Store in the refrigerator in an airtight container for up to 48 hours. If preparing in advance, add the nuts just before serving to keep them crunchy. Not suitable for reheating — serve only chilled. The dressing may settle a bit, so gently mix again before serving.

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