BROCCOLI, VIDALIA ONION
& GEORGIA PECAN SALAD

Makes 6 servings

Vidalia onions are no ordinary onions. They have developed an international reputation as the “world’s sweetest onion.” In one of nature’s most delicious mysteries, the very same onion seed will produce a hot onion elsewhere, yet in Georgia it grows into a Vidalia onion one “can eat like an apple.” This is due to the unique combination of soils and climate found in the twenty-county production area near Vidalia and Glennville, Georgia.

Dropping a little more knowledge on Georgia agriculture, Georgia leads the nation in pecan production. Pecans provide essential nutrients like oleic acid, which can help lower “bad” (LDL) cholesterol levels, and they are rich in vitamin E, thiamin, magnesium, and copper. This salad is good and good for you.

1 large bunch broccoli, stem ends removed

Coarse salt

½ cup pecan halves, coarsely chopped

2 tablespoons sugar

¼ cup red wine vinegar

2 tablespoons extra virgin olive oil

1 garlic clove, very finely chopped

Freshly ground black pepper

1 small Vidalia or sweet onion, thinly sliced

1 small red bell pepper, seeded and thinly sliced

• Separate the broccoli into florets. Peel and thinly slice the stalks crosswise. Prepare an ice bath and set aside. Bring a large pot of water to a boil. Season with salt and add the broccoli florets. Cook until al dente, or just tender, 2 to 3 minutes. Remove with a slotted spoon and “shock” the broccoli by transferring it to the ice bath to set the color and stop the cooking. Once chilled, remove the broccoli to a plate lined with paper towels. (Do not leave the broccoli in the water or it may become too waterlogged.)

• Preheat the oven to 350°F. Place the chopped pecans on a baking sheet and toast until fragrant, about 5 minutes. Set aside to cool.

• In a small bowl whisk together the sugar and vinegar. Add the olive oil in a slow, steady stream. Add the garlic and season to taste with salt and pepper.

• In a medium bowl combine the broccoli, onion, red pepper, and toasted pecans. Just before serving, drizzle the dressing over the broccoli mixture and toss to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.