We don't really like, therefore we don't eat frequently broccoli. One day I was listening to the radio, they were talking about the many benefits of eating broccoli. So I decided, we need to eat more. This is the first recipe I made and it was one instant success. My husband actually eat the leftover salad the next day. This definitely is a keeper. The grocery store was out of watercress; I used radichio instead. It was delicious.
4 cups broccoli florets (from about 1 1/2 pounds broccoli)
1/4 cup red wine vinegar
1/4 cup honey
1 garlic clove, minced
3/4 cup thinly sliced red onion
6 tablespoons dried sweetened cranberries
2 bunches watercress, thick stems trimmed (about 5 cups)
Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain.
Whisk vinegar, honey, and garlic in large bowl to blend. Season to taste with salt and pepper. Add red onion and cranberries to dressing. Let stand until onion softens slightly, about 30 minutes.
Add broccoli and watercress to onion mixture and toss to coat. Sprinkle with pepper. Divide salad among plates.
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