Broccoli Flower Salad
This was a beautiful invention involving necessity!  We had many florets of broccoli in our winter garden!   Be inventive with this one and add your favorite ingredients.
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1/2 head of broccoli   - chopped OR
If you have a garden with broccoli that has flowered - just use lots of the flowers and buds!  Delicious!
1 to 2 tbsp apple cider vinegar
1/4 head of red cabbage - shredded
1 small red onion - sliced very thin
1 Granny Smith apple (green apple) - peeled and chopped
​2 tbsp olive oil
salt and pepper to taste
​1 tsp sugar or honey
  • OPTIONAL:  Use kumquat or Clementine orange peel, white part (pith) removed and sliced very fine - just about 1 tablespoon
  1. Slice red onion very thin.  Place in hot olive oil and sauté until tender.  Add the kumquat or orange peel and sugar or honey during the last few minutes of sautéing.  
  2. Place shredded red cabbage in a bowl.  Mash and squeeze it with your hands to bruise and soften it.  (This makes it soooo much easier to digest.)
  3. Add broccoli, apple, sautéed onion, and citrus peel to the cabbage, making sure to include the olive oil and sugar/honey mixture that was used for sautéing.  
  4. Stir, then add  apple cider vinegar, salt, and pepper to taste.  You may need to add a bit more olive oil or sugar, it it's too dry or too sour.