Broccoli Salad with Creamy Curry Dressing

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Salad Recipe = Broccoli Salad with Creamy Curry Dressing

500-600 g broccoli
salt and milled black pepper
1 red pepper, de-seeded
2 leeks, thinly sliced
2-5 ml curry powder
2—5 ml turmeric
10 ml boiling water
125 ml thick mayonnaise
125 ml buttermilk
slivered toasted almonds

Cut away lower tough ends of broccoli stalks. Chop stems coarsely and break off florets. Poach stems in a little boiling water until softened. Add florets and cook until just tender, keeping lid of saucepan tilted (this retains the bright colour). When just cooked (but not wilted), drain, if necessary, spoon into salad bowl and season.
Cut pepper into thin strips. Pour boiling water over leeks and pepper to blanch, stand for a few minutes, drain and spoon on top of broccoli. Put curry powder and turmeric in a cup, pour over the boiling water and stand for 5 minutes, then stir into mayonnaise mixed with buttermilk. Pour over vegetables and sprinkle generously with almonds. May be chilled for an hour or two before serving.