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The Best Broccoli Salad of My Life Inspired by Smitten Kitchen

This recipe creates a vibrant broccoli salad featuring finely chopped broccoli, toasted almonds, and dried cranberries, all tossed in a creamy, tangy buttermilk-mayonnaise dressing. It's a fresh, flavorful side dish that balances sweetness, tang, and crunch, perfect for any meal.
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Course lunch/dinner
Cuisine American
Servings 4 people
Calories 937.9 kcal

Equipment

  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • 1 Whisk

Ingredients
  

Main

  • 1/4 cup of buttermilk
  • 1/4 cup of good mayonnaise
  • 1 tablespoon of red wine vinegar or cider vinegar
  • 1/2 teaspoon of sugar
  • 1/4 teaspoon of salt
  • 1/2 shallot finely chopped
  • 1 head of broccoli
  • 1/4 cup of toasted sliced almonds
  • 1/8 cup of dried cranberries coarsely chopped
  • Freshly ground black pepper

Instructions
 

  • In a small mixing bowl, whisk together the buttermilk, mayonnaise, red wine or cider vinegar, sugar, salt, and finely chopped shallot until well combined and smooth. Set aside.
  • Wash and thoroughly dry the head of broccoli. Trim off the tough stem and cut the florets into very small, bite-sized pieces, or finely chop them for a finer texture.
  • If not already toasted, lightly toast the sliced almonds in a dry pan over medium heat until fragrant and golden brown, then let cool.
  • Coarsely chop the dried cranberries.
  • In a large mixing bowl, combine the prepared broccoli florets with the toasted sliced almonds and chopped dried cranberries.
  • Pour the prepared dressing over the broccoli mixture.
  • Toss gently but thoroughly to ensure all the broccoli and other ingredients are evenly coated with the dressing.
  • Season with freshly ground black pepper to taste.
  • For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
  • Give the salad a final toss before serving.

Notes

For optimal texture, ensure broccoli florets are chopped very finely – a technique known as 'mincing' or 'shredding' works well for a delicate salad. Alternatively, a brief blanch (1-2 minutes) followed by an ice bath can soften the broccoli slightly while maintaining its vibrant color. Mince the shallot exceptionally fine to integrate its flavor without overwhelming the dressing. Whisk the dressing ingredients thoroughly to emulsify and create a cohesive texture. Allow the salad to rest for at least 15-30 minutes before serving; this gives the flavors time to meld and the broccoli to slightly tenderize in the dressing. For an elevated touch, lightly toast the sliced almonds just before adding for maximum crunch and nutty aroma. Consider adding a pinch of freshly cracked black pepper right before serving for a subtle kick. Taste and adjust seasoning, particularly sugar and vinegar, to balance the creamy dressing.