Ingredients
Equipment
Method
- Trim long broccoli stems and cut the broccoli into bite-sized pieces.
- Wash radishes, trim off ends, and slice into 1/4 inch slices.
- Mix blue cheese dressing with buttermilk if you’re using my tip below, or measure out the desired amount of blue cheese dressing.
- In a large bowl, combine broccoli and radishes. Toss with blue cheese dressing.
- Add the crumbled Gorgonzola cheese, season with salt and fresh ground pepper, and toss again.
- This will keep in the fridge for a day or so, although it’s better the day it’s made.
- If you're only serving a few people, prep all the broccoli and radishes; then only put dressing on the amount you'll eat right away. You can add dressing to the leftovers for another salad later in the week.
Notes
- Storage: To store leftovers, keep them in an airtight container in the refrigerator for up to a day. The dressing can make the broccoli and radishes soggy if left too long.
- Freezing: I don’t recommend freezing this salad as it’s best enjoyed fresh. Freezing can alter the texture of the broccoli and radishes.
- Pairing: This salad goes wonderfully as a side dish for grilled meats or as part of a buffet spread. It complements barbecue flavors beautifully.
- Variations: Feel free to add other vegetables like bell peppers or cucumbers for additional crunch. You can also mix in some nuts for added flavor and texture.
- Serving Size: Adjust the ingredient quantities based on how many people you’re serving, and consider making a larger batch for gatherings.