Gene Genarelli, Chef/Owner 2 to 3 heads Broccoli
¾ cup pecans
½ cup golden raisins
Salt and pepper to taste
The Litchfield Catering Company
722 Bantam Road, Bantam, CT * Phone: (860) 567-9878
Featuring his own homegrown vegetables and herbs in menus inspired by his father’s love for cooking, Gene created this amazing Broccoli Pecan Salad. Just one bite will convert avowed Broccoli haters into avid Broccoli aficionados. And it is raw Broccoli~the best ever for you! Our family cannot have dinner together without it. We love to make this exactly like Gene does, but some like to briefly steam the Broccoli ever so slightly first. If you decide to steam it first, plunge it into an ice bath to stop it from cooking further and to preserve its greenness. Drain and chill before making the salad. You can also change it up by adding dried cranberries.
Gene’s Broccoli Pecan Salad
1 cup good mayonnaise
¼ cup white wine vinegar
5 tablespoons granulated sugar
Use 2 to 3 heads of Broccoli, depending on their size. Wash the Broccoli, shaking off excess water. Remove the thick stalks and cut into chunky bite-sized pieces. Briefly toast the pecans in a skillet to release their nutty goodness. Rough chop the toasted pecans to yield ½ to ¾ cup. In a small bowl, whisk together the dressing ingredients, adding salt and pepper to taste. In a large bowl, combine the Broccoli florets, chopped pecans and golden raisons. Pour the dressing over the Broccoli salad, mixing to coat well. Chill until use~for up to four days~but it will likely be gobbled up immediately!