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Riced Broccoli Salad with Almonds, Currants, and Gouda Dressing

This is the perfect salad for a crowd! Crunchy almonds, sweet currants, and creamy gouda dressing make the riced broccoli irresistible. 

Servings 4

Ingredients

Salad

  • 7 cups broccoli florets and top part of stems separated from stalks, about two heads
  • 1 cup whole almonds toasted
  • 1 gala or granny smith apple cored
  • 1/4 cup dried currants
  • 6 radishes

Dressing

  • 1.5 cups roughly chopped smoked or regular Gouda (around .6 lb)
  • 1 large shallot chopped
  • 2 oil-packed anchovies
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon grainy mustard
  • 1/4 cup olive oil
  • 1/2 cup buttermilk

Instructions

Make the salad:

  1. Working in batches, process the broccoli in a food processor or high-speed blender until it’s in small bits (see my photos).
  2. Pour each batch into a large bowl once it’s in the proper size.

  3. Do the same with the radishes, the apple, and the almonds.

  4. Add the currants to the bowl with the vegetables and toss lightly.

Make the dressing:

  1. In the washed and dried food processor or blender, add all of the dressing ingredients and blend well, slowly going from low to high speed, until the mixture is smooth.
  2. Pour the dressing onto the salad, tossing well. You don’t have to use the entire batch of dressing - use as much as you want, and save the rest for another salad (try not to eat it directly out of the blender…it will be difficult)