A simple salad for a complicated day. The reaction: “Get ready to chew.”
Broccolini Salad with Carrots and Cranberries
Serves 4
Adapted from The Kitchn’s Broccoli Salad with Carrots and Currants
Dressing:
1 tablespoon regular mayonnaise
1 tablespoon spicy mustard
1/4 cup apple cider vinegar
1/2 cup olive oil
Salt and pepper to taste
Salad:
1 medium bunch of broccolini
1 large shallot, sliced thin
1 large carrot, shredded
1/4 cup dried cranberries
1/4 cup pine nuts
Whisk the salad dressing ingredients together in a medium-sized bowl and set aside. Toss the prepared vegetables and currants together a large salad bowl, then toss with the dressing. Garnish with pine nuts and serve.