Broccoli salad can sometimes be boring, but not this one. I love its vinegary bite. Since there isn’t any mayonnaise in the recipe, this dish will hold up just fine in the heat of the day.
8 cups broccoli florets (about 4 pounds broccoli)
¼ cup plus 2 tablespoons canola oil, divided
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
2 tablespoons sherry vinegar
2 teaspoons sugar
½ teaspoon Dijon mustard
¼ cup dried cranberries
½ cup freshly shredded Cheddar cheese
Preheat the oven to 425 degrees. Place the broccoli florets on a large rimmed baking sheet, and toss them with 2 tablespoons of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Roast the broccoli for 8 minutes, toss, and then roast for another 8 minutes.
In a small bowl whisk together the sherry vinegar, sugar, mustard, the remaining ¼ teaspoon salt, and the remaining ¼ teaspoon pepper. Slowly whisk in the remaining ¼ cup oil until the vinaigrette is emulsified.
Place the roasted broccoli in a large bowl, and add the cranberries and cheese. Pour the vinaigrette over the broccoli mixture, and toss the salad together until everything is well coated. Serve at room temperature or refrigerate and serve chilled.
MAKES 4 TO 6 SERVINGS.