Marinated Broccoli

 

 

 Here's a recipe that takes me WAY back. Many years ago, it was just one of those dishes that my family made for every single summer event. It was at BBQs, graduation parties, birthdays, you name it. TBH, I don't even know whose recipe it is, or who discovered it, but it was always a big hit and we used to make it in double and triple batches. Not even kidding! Crazy to think that a RAW broccoli dish could be so popular, right?

 Cut to years later, I guess we moved on to the next exciting new recipe and this one got left behind, just as so many recipes do (I'm thinking of you, Honey Chicken.) 

  Well, I think it's time to bring this recipe back. Actually, it's barely even a recipe, and there's literally no cooking involved. It's just raw broccoli in a vinegar and oil dressing. Nothing to it, right? WRONG! Just wait'll you taste it. Seriously, it's so good, I made a batch, and wound up eating so much of it, I had none left to take a picture. So I had to make another batch. True story! 

 Serve it as a side salad along with your burgers, dogs, and grilled chicken, or as part of a charcuterie board. And be ready for people to ask you for the recipe. It's just that tasty!

 

 

 

 

2 crowns of broccoli
1 1/2 cups vegetable oil
1 cup cider vinegar
1 tbs sugar
1 tbs Accent flavor enhancer (MSG)
1 tsp salt

1/2 tsp pepper

Cut up broccoli into small pieces.
Whisk together all remaining ingredients. 
Pour over broccoli florets. 
Marinate several hours or overnight.

 

 

 

Tips:

The key to this recipe is time. You really need to let it marinate in the dressing because it slightly changes the texture of the raw broccoli. That makes it the perfect time saver because you can make it a day in advance, or even two. You can get away with just a few hours, if you're in a rush, but overnight is best.

I like to place the small florets and dressing in a sealed container and then give a shake every so often. TBH, I like to make a double batch of the dressing so that the broccoli is practically swimming in it while it marinates, and then I drain off the excess dressing before I serve it. 

Oh, one other thing... Yes, the recipe calls for MSG, which brings out the umami flavor and makes everything taste better, in my humble opinion. Back in the day, it got a bad rap as being unhealthy, and still carries that stigma to this day, but it's simply not true. Well, unless you consume mass quantities of it, but then again, that's basically true of everything.