Best Broccoli Crunch Recipes

BROCCOLI AND CASHEW CRUNCH

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl combine Parmesan cheese, cashews, lemon zest, garlic powder, and pinch of salt, and set aside.
• Place the broccoli on a baking sheet. Drizzle with butter and toss. Season with salt and pepper, to taste.
• Roast in the oven until broccoli begins to caramelize, about 20 minutes. Remove, and toss the broccoli with the cashew mixture. Serve warm.

BROCCOLI CRUNCH SALAD WITH A PARMESAN TWIST

Steps:

• 1. Cut off just the florets from one bunch of fresh broccoli.
• 2. Dice onion and combine with florets, dried cranberries, pine nuts, and bacon.
• 3. Combine all dressing ingredients.
• 4. Pour over broccoli mixture.
• 5. Fold together, Cover and chill for at least 2 hours.
• 6. Serve & enjoy!

BROCCOLI CRUNCH SALAD

Steps:

• Combine first 5 ingredients in a salad bowl.
• Combine dressing ingredients and mix with salad.
• Refrigerate until ready to serve.

BROCCOLI WITH A CRUNCH

Steps:

• Boil broccoli in salted water until just tender, drain well. Melt butter and fry breadcrumbs until lightly toasted. Season lightly and pour over the hot broccoli. Squeeze over the juice of half a lemon and serve.

BROCCOLI CRUNCH RECIPE

Steps:

• Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside. Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make any adjustments and set aside. In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style.

BROCCOLI CRUNCH SALAD

Steps:

• Chop and fry the bacon until crisp; drain on paper towels. Blend the mayonnaise, vinegar and Splenda; combine all of the ingredients and chill before serving. Makes about 6-8 servings Do not freeze

BROCCOLI CRUNCH

Steps:

• Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). At this point, I like to spin the broccoli in a salad spinner to get the water off, but a few good knocks against the sink in a strainer can do the trick pretty well. Set aside. Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop - turning it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make any adjustments and set aside. In a large bowl gently toss the broccoli, apples, red onion, most of the shallots and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. *Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.

BROCCOLI CRUNCH WITH CREAMY ALMOND DRESSING

Steps:

• Bring a medium pot of water to a boil and place about 1/4 teaspoons salt in the water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). Shake off excess water(or dry with a clean towel or paper towels). Set aside.
• Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop, making it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make adjustments if needed, and set aside.
• In a large bowl gently toss the broccoli, apples, red onion, most of the shallots(saving some to garnish) and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style or on individual plates if desired. Enjoy!
• To make pan-fried crunchy shallots:.
• Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.