I massaged the broccoli with lemon juice and salt. After sitting for an hour, the broccoli turned into a tender salad. Even if you don’t typically enjoy raw broccoli, try this broccoli salad and you’ll change your mind.
Note on the broccoli: I like to use only the florets for this. I cut them off at the top of their stems. The florets will soften in the massaging process, but the stems won’t do that. So I don’t waste the rest of the broccoli, I grate the stems in the food processor and use the grated stems to make my creamy crunchy vinegar vegetable slaw.
Note on slicing onion: Cut the non-root end off the onion and slice the onion in half at the root. Then lay the onion half flat and cut half-moon shaped slices off the end, as thin as you can.
For ultra-thin slices of vegetables: if you don’t have one already, get yourself a Japanese mandoline. It’s really the only way to cut super thin slices of almost anything. At its thinnest setting, it’ll make thin ribbons of the onion. You’ll also love it for any thinly sliced vegetable: carrots, radishes, cucumber, zucchini, etc.
Recipe by Whole Life Challenge® at Bacon, Apple, and Broccoli Salad https://www.wholelifechallenge.com/bacon-apple-and-broccoli-salad/