Horseradish gives this well-seasoned salad a special zing. The radishes and broccoli add a festive yule flair— but I prepare it for my husband and our two boys all year long.
- 3/4 cup cold water
- 3 egg yolks
- 3 tablespoons vinegar
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 3/4 teaspoon salt
- 2 tablespoons prepared horseradish
- 4 cups broccoli florets (about 1 medium bunch)
- Grated radishes
- In a blender, combine the first six ingredients; cover and process until smooth. Transfer to a saucepan; cook and stir over low heat until a thermometer reads 160° and mixture is thickened. Stir in horseradish. Cover and refrigerate until chilled. Meanwhile, place broccoli in a saucepan; add 1 in. of water. Bring to a boil; reduce heat. Cover and simmer for 5-8 minutes or until crisp-tender. Rinse with cold water; drain well. Transfer to a serving bowl; cover and refrigerate. Just before serving, spoon sauce over broccoli. Garnish with radishes. Yield: 4 servings.
Originally published as Christmas Broccoli Salad in Country Woman Christmas Annual 2000, p29
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