· 1/3 cup dried currants· 1/2 cup boiling water· 1/2 cup mayonnaise· 2 tablespoons freshly squeezed lemon juice· 2 tablespoons rice vinegar· 1/4 teaspoon granulated sugar· 1/2 teaspoon kosher salt, plus more as needed· Freshly ground pepper· 2 pounds broccoli (about 1 large head), cut into large florets· 4 ounces red onion (1/2 small onion), finely chopped· 3/4 cup sliced almonds, toasted
Step 1Place the currants in a small heatproof bowl. Pour the boiling water over the currants and set aside for 5 minutes. Drain off the water. Meanwhile, place the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous amount of pepper in a large bowl and whisk to combine.Step 2Using the shredding disk on a food processor, shred the broccoli stalks and florets. Add to the bowl of dressing. Add the currants, red onion, and almonds and toss to combine. Taste and season with more salt or pepper as needed. Let sit 30 minutes at room temperature or 1 hour in the refrigerator so the flavors can mingle before serving.