Whenever I’m at my parent’s house, come dinnertime, my dad will inevitably ask me “How do you want to do the veggies?” Well, 99% of the time I will immediately answer, “Steamed.” Or more like I will sing, “Steeeeeeeeeamed brussel sprouts or steaaaaaaaamed baby bok choy.” Though this has become a joke in our family, I think it drives him mad because I will admit, it’s a tad boring.
But what my dad doesn’t know is, my obsession with steaming is actually an obsession with blanching. You see, I don’t just steam, I blanch and THEN I get busy and add the fun stuff. Because blanching is like coloring. What is prettier than a broccoli head? A bright, bright green, almost technicolor broccoli head and this, you get by blanching!
This salad depends on that crunch that only a 5 minute mini trip to the steam bath could give it. So here’s a bright salad that is anything but just “steeeeeeaaaaamed!”
For the Recipe, click here:
