This recipe utilizes a simple but essential cooking technique: blanching. Mastering this quick process is key to achieving the perfect texture for the Tenderstem broccoli in this salad and is a valuable skill for any home cook.
Blanching involves briefly cooking a vegetable in boiling water and then stopping the cooking process. In this recipe, the broccoli is submerged in just-boiled water for only two minutes. This is just enough time to cook it through, making it tender while preserving a pleasant, crisp bite.
This technique also helps to lock in the broccoli’s vibrant green colour, making the final dish more visually appealing. After the two minutes are up, the broccoli is drained well, effectively stopping the cooking and ensuring it doesn’t become overcooked or mushy.
Learning to blanch properly is a game-changer. It’s the perfect way to prepare vegetables for salads, crudité platters, or for freezing. This recipe provides a simple, practical application of this fundamental culinary skill.