Welcome to Culinary Compass! Are you tired of boring, steamed broccoli? This incredible Creamy Broccoli Salad recipe is guaranteed to change your mind. It’s packed with vibrant vegetables, savory sautéed carrots, and coated in a luxurious, filling yogurt-mayonnaise dressing. Perfect as a healthy lunch, a light dinner, or a sophisticated side dish, this recipe proves that Healthy Living doesn’t mean sacrificing flavor. We utilize Professional Cooking Techniques like steaming and quick sautéing to maximize texture and Nutrition.
Learn how to properly prep your broccoli (steaming vs. blanching), and master the perfect yogurt-based dressing that is totally customizable—skip the mayo if you’re counting calories, or use strained yogurt for extra protein. This is truly Culinary Education in action! The final touch? A quick toasted sesame seed and paprika drizzle for a burst of Gourmet flavor. This salad is so satisfying and filling, it can easily serve as a main course.
Watch now for all the tips and tricks, and don’t forget to like and subscribe for more delicious recipes and Food Science insights!
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**The Recipe: Creamy Broccoli Salad**
**Ingredients:**
* 1 head of broccoli (steamed or blanched)
* 1 large carrot (grated)
* 1 cup of corn (canned or frozen)
* 1 bunch of dill (finely chopped)
* 2 scallions (chopped)
* 1 hot pepper (chopped, optional)
* 4-5 cornichons (chopped, optional)
* 4 tbsp olive oil (for sautéing carrots)
**Dressing:**
* 3-4 tbsp strained yogurt (or 2 cups regular yogurt)
* 4-5 cloves garlic (minced/grated)
* 4 tbsp mayonnaise (optional, skip for lighter version)
* 1/2 tsp salt (to taste)
**Topping/Garnish:**
* 2-3 tbsp olive oil
* 2 – 2.5 tsp sesame seeds
* 1 tsp paprika
* Walnuts (for visual appeal, optional)
**Instructions:**
1. Clean broccoli (soak briefly in vinegary water) and steam or blanch for 4-5 minutes until tender-crisp. Cool.
2. Sauté grated carrot in 4-5 tbsp oil for 2-3 minutes. Set aside to cool.
3. Chop dill, scallions, hot pepper, and cornichons. Combine with corn in a large bowl.
4. Prepare the dressing: Mix strained yogurt, minced garlic, mayonnaise (if using), and salt in a separate large mixing bowl.
5. Add the cooled sautéed carrots to the yogurt base.
6. Gradually fold in the chopped vegetables and the cooked broccoli. Mix everything gently but thoroughly.
7. Prepare the topping: Heat 2-3 tbsp olive oil. Toast sesame seeds for a few minutes until fragrant. Remove from heat and stir in paprika.
8. Plate the salad, drizzle generously with the warm sesame oil mixture, and garnish with walnuts. Enjoy!