Broccoli Salad with Spicy Vinaigrette

Recipe Author: Conne Ward Cameron

I hesitate to give you a recipe for broccoli since you’re probably munching on fresh raw broccoli right now. But if not, try this recipe from David Gross of Cook Hall, prepared at a demo at the Peachtree Road Farmers Market. Fresh local ginger is available from many farmers and is absolutely amazing. I love this recipe because I’m crazy about the sweet-hot combination of pepper jelly.


Your broccoli, cut into bite-size pieces 1/4 cup olive oil 1 head garlic, finely chopped 1 spring onion, diced 1/4 cup finely diced ginger 1/4 cup pepper jelly 1 cup rice wine vinegar 1/2 cup honey


Bring a large pot of salted water to a boil. Add broccoli and cook 1 minute. Drain broccoli into a bowl of ice water and allow to cool. Drain broccoli and set aside.

In a small skillet, heat olive oil and saute garlic, spring onion and ginger. Remove from heat and whisk in jelly. Move to medium bowl, whisk in vinegar and honey. Taste for seasoning. Pour over broccoli and serve warm or cold.