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Broccoli Salad with Peanut Dressing
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Dressing:
¼ cup natural creamy peanut butter
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1½" piece fresh ginger, peeled and finely grated
2 tablespoons water
kosher salt
In a medium bowl, whisk together all ingredients except salt until smooth. Season to taste with salt.
Salad (single serving):
several sprigs fresh cilantro
½ cucumber, peeled, seeds removed, sliced into half-rounds
10 medium broccoli florets
½ cup dried cherries
Place cilantro at base of the salad, top with cucumber slices and broccoli florets, and sprinkle with cherries.
Drizzle dressing over salad, and serve immediately.