They arrived at my house Father's Day evening and upon the Hub's request we ate Pot Roast & Buttermilk Mashed Potatoes. Dessert was my husbands (and my) favorite pound cake topped with freshly whipped cream, raspberries & blueberries. It was a delicious Father's Day meal-but not so light and really not so summery (except for the dessert).
Broccoli Slaw is something that I had found here & here, so you know its got to be good...and it is. I seriously can eat all of this slaw in one sitting. There is a bit of sweetness from the added sugar, tartness from the cranberries, bite from the vinegar and crunch from the broccoli and almonds. It is seriously addicting and my favorite summer salad.
serves: 4-6 servings
This recipe is slightly adapted from Under The Highchair, who slightly adapted their version from Smitten Kitchen.
3 crowns of broccoli
3/4 cup slivered almonds, toasted
3/4 cup cranberries
1/2 cup buttermilk, shaken
1/2 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
2 tablespoons shallots, minced
- Trim broccoli from stalks. Slice broccoli into 1/4 inch slices or hand chop into small pieces. Add broccoli, cranberries and almonds into a bowl and toss together.
- In a smaller bowl, whisk the dressing ingredients together. Season it with salt & pepper. Pour the dressing over the broccoli mixture and toss well. Reseason with salt & pepper if needed.