Sassy Southern Cooking with a French Twist

broccoli

Holiday Cauliflower-Broccoli Salad with Dried Cranberries and Walnuts

Crunchy, Cruciferous, Winter Salad Doubles as a Holiday Table Side or Christmas Brunch Centerpiece 

Probably like many of you, I woke up this morning in a snowstorm kind of blur and realized Christmas is really just two nights and a day away. My favorite time a year, without a doubt. Church bells toll throughout a beautifully decorated downtown Charleston and my heart starts warming with memories of Christmas’s past and those yet to come.

I’d intended to get this recipe to you sooner, but here it is, hopefully in time to flesh out your holiday table with glorious cruciferous crunch, the red, green and white colors of the season, and cheerful, tangy creaminess. I’ve been making a conscious effort to get more of these foods into my diet, and this is a truly delicious way to enjoy them. I’m guessing most children will enjoy this, too. I know my cat Mr. Purrfect and dog Rocky were especially interested in their cauliflower offerings.

This salad would be perfectly wonderful alongside a standing beef roast or turkey and also paired with a Christmas morning or brunch frittata, omelet, or turkey sandwich. Make it a few hours ahead and up to the night before serving so the flavors can develop to their holiday best. To make the florets, cut away nearly all of the hard stems from the broccoli and cauliflower and either crumble or cut into the smaller pieces pictured here.

Holiday Cauliflower-Broccoli Salad with Dried Cranberries and Walnuts

(Serves 6 to 8)

Holiday Cauliflower-Broccoli Salad with Dried Cranberries and Walnuts

For the salad:

2 large stalks broccoli, stalks removed and cut into florets – about 3 cups

1/2 large head cauliflower, core and stems removed, and cut into florets – about 2 cups

1/2 small onion, very finely chopped – about 1/4 cup

1/2 cup coarsely chopped sweetened dried cranberries

1/2 cup finely chopped walnuts

For the dressing:

1/2 cup whole sour cream

1/4 cup mayonnaise (preferably Duke’s)

1 tablespoon horseradish cream

1 tablespoon Dijon mustard

2 tablespoons red wine vinegar

1 teaspoon kosher or sea salt

1/2 teaspoon ground black pepper

2 teaspoons sugar

2 tablespoons finely chopped chives

Method:

Toss the broccoli, cauliflower, onion, cranberries and walnuts together in a large bowl. Separately, whisk together the sour cream, mayonnaise, horseradish cream, mustard, vinegar, salt, pepper, sugar and chives in a small bowl until smooth. Toss the salad with the dressing to coat. Cover and refrigerate at least 3 hours and up to 8 hours before serving, chilled.

Photo by Helene Dujardin.

Bon appetit!

Wishing you and  yours  the best and most wonderful, happy, delicious, blessed and beautiful holiday and gateway into 2019. I have some exciting news to be sharing with you soon. Until we get there, I’ll be taking time with you to slow down and savor the joyful season.

Holly

 

 

 

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