Broccoli Salad with Cranberries

Step 1

Soak head of broccoli in a bowl of cold water to clean and remove any possible bugs; dry.

Step 2

Break broccoli into florets and slice each thinly with a knife, a mandoline, or a food processor equipped with a slicing blade. Transfer slices to a large mixing bowl.

Step 3

Peel the onion and remove outer skin. Quarter and slice thinly with a knife, a mandoline, or a food processor equipped with a slicing blade; add to broccoli.

Step 4

Measure nuts and cranberries into the bowl with the broccoli and onion.

Step 5

Toss to mix, then add the dressing.

Step 6

Store in the refrigerator for several days.

Step 7

Measure all ingredients except the rice vinegar into a wide mouth quart jar.

Step 8

Hold the blade of an immersion blender at the bottom of the jar and pulse on and off 10-20 times then hold the power on.

Step 9

Move the blender up and down slowly until ingredients are well blended and emulsified, about 30-60 seconds.

Step 10

Add rice vinegar and process until mixed.

Step 11

Put all ingredients except the oil and rice vinegar into the blender container.

Step 12

Turn machine on (I use a medium low speed on my Vitamix) and s l o w l y pour the oil in through the feed tube to emulsify the dressing. Adding the oil slowly is the key to emulsification. It should take about 8-10 minutes to add the oil.

Step 13

Add rice vinegar and process until mixed.