Broccoli Salad

 

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For the Dressing

½cup golden or black raisins (or dried cranberries)

½red onion, finely sliced

¼cup apple cider vinegar

4teaspoons granulated sugar

Kosher salt (such as Diamond Crystal)

3tablespoons extra-virgin olive oil

1tablespoon sesame oil

For the Salad

1½pounds broccoli (about 2 heads)

1apple (any variety), cored and cut into ½-inch cubes

2scallions, white and green parts, finely sliced

Kosher salt (such as Diamond Crystal) and black pepper

½cup toasted sliced almonds, pepitas or sunflower seeds (see Tip)

1cup red or green grapes (optional), halved crosswise

 

Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.

Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.

After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.

Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with ½ teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed. When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.