Wednesday, Jul. 15, 2009

Chef's Corner: Refresh with a broccoli salad

Maurice Martin, the executive chef at Lewis Jones Food Market on 13th Street, demonstrates making dishes that are perfect for these hot summer days and nights. Today, he shows how to make Summer Broccoli and Cheese Salad, which could be a starter or a main dish.

SUMMER BROCCOLI & CHEESE SALAD

1 cup mayonnaise

1 teaspoon salt

1/8 teaspoon black pepper

2 tablespoons white vinegar

1 teaspoon garlic powder

4 cups roughly chopped broccoli crowns

1/4 cup cheddar cheese

1/4 cup white onion, diced small

1/4 cup raisins

1/4 cup diced tomatoes

2 teaspoons sunflower seeds (optional)

Combine mayonnaise, salt, pepper, vinegar, garlic and mix well. Add broccoli (save the stems of the broccoli and freeze to use later in soups and stews), cheese, onion, raisins and tomatoes.

Mix gently and refrigerate up to four days.

Serve cold. It’s great served in a hollowed out tomato. Take a tomato, cut into eight segments, but make sure not to cut through the bottom of the tomato. Fan out the segments and place the salad inside the tomato.