By Emily Malloy
The longest day of the year has come and gone. Summertime is officially here which means barbecues, potlucks, and picnics galore! There is something unique about food in the summer: fresh, crisp produce paired with smoked or grilled meats. We find bottomless cups of sun-brewed tea from the endless sunshine. And an ice-cold treat is never hard to come by!
Broccoli salad is a tried and true staple this time of year. But, how about a livened-up version of an old favorite that has the subtle flavors of fig and maple and a fun surprise of the smoky heat of chipotle? Yes, please!
As you make this dish, don't toss those broccoli stalks! They are positively delicious and an easy way to make the most of your purchase. Continue to chop the broccoli half way down the stalks and discard the remainder (this is arguably the tastiest part of the vegetable).
You may find yourself making this for a simple family dinner night at home, too!
Chipotle Fig Broccoli Salad
Yields: 8-10 servings
Time: 1 hour
8 cups of broccoli chopped, stalks included
1/4 cup chopped pecans, toasted in a 350* oven for 5-10 minutes
5 ounces dried figs, chopped, stems discarded
4 ounces chipotle-style cheese, chopped**
1/2 red onion, diced
1/2 cup Greek Yogurt, plain
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
3 tablespoons maple syrup
Salt and pepper to taste
1. Cook the broccoli by blanching: begin by filling a large bowl with ice water and setting it aside. Fill a large pot with water and a couple tablespoons of salt and bring to a boil. Add the broccoli and cook for about 2-3 minutes after the broccoli changes to a brighter color. Immediately drain and place into the ice water bath. Strain.
2. Combine yogurt, mayonnaise, vinegar, syrup, and salt and pepper in a small bowl, mixing until well-combined.
3. Add all ingredients to a large mixing bowl, tossing it with the yogurt dressing until well-combined.
4. Refrigerate until ready to eat, or for at least an hour! Enjoy!
Printable recipe can be found here!
Notes **if you cannot source a cheese with Chipotle in it, substitute with plain cheddar, tossed in 1/4 teaspoon chipotle pepper seasoning.