BROCCOLI, PEANUT & CHERRY SALAD

By jarren

Ingredients

• 2 tsp, plus 1/4 tsp Kosher salt, divided
• 6 cups small broccoli florets (from 1 large head)
• 1/2 cup sour cream
• 1 tbsp white wine vinegar
• 2 tbsp fresh orange juice
• 1/4 tsp freshly ground black pepper
• 1/4 cup roughly chopped dried cherries
• 1/3 cup roughly chopped roasted, salted peanuts

Details

Servings 4
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

In a large pot, bring 4 quarts water and 2 tsp salt to a boil. Add the broccoli and cook until florets are just tender, about 3 minutes.

Meanwhile, fill a large bowl with ice and cold water. When the broccoli is done, remove it from the boiling water with a slotted spoon, and put it in the ice bath to stop the cooking. Transfer to a towel-lined plate to drain.

In a medium serving bowl, whisk together the sour cream, vinegar and orange juice. Season with pepper and remaining 1/4 tsp salt. Add the broccoli, cherries and 1/4 cup peanuts and toss to coat and combine. Garnish with remaining peanuts on top.