Bratwursts & Broccoli
Broccoli salad is better than kale salad! I said it!
I’ve been wanting to share with you all my favourite broccoli salad recipe, but have held back because it’s so impossibly simple. Also a vegan newsletter being so quickly like, “Here’s a salad!” felt…basic? I stress about the wrong things? Maybe.
Anyway, as broccoli season dwindles to a close where I live, I’m finally doing it. My confidence is boosted by the ability to present this as a side dish to another recipe of mine that was published this week at Vegetarian Times — a seitan, lentil, and buckwheat Bavarian bratwurst!
Read it, make it, live it, love it right here, and enjoy the part where I finally got to compare my eating way too many pig-based brats in my uncle’s backyard at the tail-end of my meat-eating days to this image of Huey, Duey, and Louie being forced to smoke way too many cigars by their rage-deranged Uncle Donald, a comparison that has lurked, indeed rent-free, in my brain for the last 18 years. A relief to let that loose upon the world, thank you.
Anyway, if you do make the brats, or really anything this week, you will find yourself in need of a side dish. And while sauerkraut is more traditional, I also recommend this broccoli salad; it is a tart, crunchy, ideal accompaniment to just about anything.
I usually use a whole bunch of broccoli, or at least a substantial “tree” of it, florets, stems, and all. It keeps well in the fridge, becoming more pickle-y (ie. better) as it sits. While steaming or roasting broccoli doesn’t take much more work, sometimes it’s nice to have an uncooked element to my meal, to save on a little burner math and time-keeping, you know? And if I’m working from home, I can throw this guy together at lunch, and then it’s all yummy and ready to roll come 7pm. Broccoli Salad!
Feel free to add sliced carrots or radishes, bell pepper or pickled hot peppers, or any other veggie that will stand up to some sitting around. But more often than not, I just keep it simple. Also I don’t want to be rude about kale salad, it’s really not a competition. But I do like this better — occasionally raw kale tastes like paint to me?? — plus you don’t have to give anyone a massage!
Broccoli Salad!
Ingredients:
About 3 tbsp of finely chopped red onion or shallot (about 1/4 of a tennis-ball sized onion or half a medium shallot)
3 tbsp vinegar (apple cider, red wine, white wine, sherry…I’ve tried them all, they all taste great)
4 tbsp extra virgin olive oil (light olive or canola oil is also fine)
Salt and pepper
About 3/4 pound broccoli (2 medium trees, 1 big tree, or a package of pre-cut florets)
Other sturdy veggies if you want: sliced carrots, radishes, red bell pepper, fresh or pickled hot peppers, etc.
Mild or hot chili flakes if you like
Method:
Put the finely chopped onion or shallot in a large bowl, preferably one with a lid.
Add all ingredients except for broccoli and let sit while you prepare your broccoli.
Break the small florets off of your broccoli “trees.” Chop the woody ends of the broccoli stems off, usually an inch or so at the bottom. Peel the rest of the stems with a vegetable peeler if the outside feels tough. Slice the stems into 1/4 inch-thick coins.
Add the chopped broccoli to the bowl and stir to coat completely in the dressing. The broccoli will turn a brighter green once dressed. I said you don’t need to massage anything here, but I do find it easiest to mix everything together with my clean hands.
Let sit at least fifteen minutes at room temp, then taste and adjust salt, pepper, and vinegar. I like the vinegar to be a little aggressive here, so usually add a little more, but you do you and find your personal broccoli salad sweet spot.
Serve now or keep for a few hours or up to a day or two in the fridge before serving. As it sits, the broccoli and onions will soften and pickle some (which I like!)
