spring in february: broccoli and cranberry slaw

     If you live in the Northeast, then you know today's weather has been UNREAL. It is so beautiful outside! I've been in a pretty stubborn funk the last few months (hence my absence of regular blogging) but today's weather has been inspiring. In a pretty great way, too, because this broccoli slaw is insanely good.

     Whether you're enjoying the spring-like warmth or actually living in the month of February, this slaw goes great with any light or heavy main dish you may be cooking up tonight. 

     Last night for dinner I made lemon chicken and broccoli. Being that I cook for one now, I had plenty of leftover broccoli to use up. I've become a huge fan of making food in large batches that I can either munch on throughout the week or freeze for later. In this case, I wanted something fresh I would be able to bring to work with me for lunch to give myself some midday energy instead of midday sleepiness.

     The crunch of the broccoli goes so well with the freshness of the fennel, the sweetness of the cranberries, and the tang of the balsamic dijon dressing. 

Balsamic Dijon Dressing Close-up; the perfect texture after whisking!

     Speaking of the dressing, it can be used in any way you would use a salad dressing. Whole grain dijon and balsamic vinegar meet extra virgin olive oil and upon whisking these ingredients emulsify into something truly tasty. If you decide to double it or make it on its own, it will keep in your fridge for up to one week.

     So...no matter where you are and what the weather is or if you are inspired or not then you're in luck because this slaw is as easy to to make as it is satisfying paired with any food or on its own. Now excuse me while I go munch on some!

Broccoli and Cranberry Slaw
Prep Time: 15-20 minutes
Cook Time: n/a
Yields: about 4 cups

You Will Need:

• 1 large-ish head broccoli, shredded, including stems (about 3 cups)
• 1 cup fennel, sliced thin and roughly chopped
• 2/3 cup dried cranberries
• 1/3 cup extra virgin olive oil
• 2 TBS whole grain dijon mustard
• 1 TBS plus 1 tsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

1. In a large bowl, combine the broccoli*, fennel, and cranberries. Set aside. *the best way to shred the broccoli is to cut the stalks off, and slice chunks of the head so that you can feed each piece through a food processor fitted with the shredding disk.*
2. In a small glass or bowl, combine the olive oil, mustard, balsamic, salt, and pepper and whisk with a small whisk or fork to emulsify (see above picture for ideal texture), about 1 minute.
   
3. Pour the dressing over the broccoli mix then toss to thoroughly coat. Eat immediately or refrigerate until ready to serve. Will last about 4-5 days in the fridge. Enjoy!