The texture of the broccoli in this salad is crucial; it should be tender enough to be pleasant to eat, but still have a distinct, fresh crispness. The recipe’s two-minute blanching method is the key to achieving this perfect “tender-crisp” bite.
Submerging the small, 1cm pieces of broccoli in just-boiled water for exactly two minutes is the sweet spot. This brief period is long enough to cook the vegetable slightly, taking away its raw, fibrous edge and making it tender.
However, it’s short enough that the broccoli’s cellular structure remains largely intact, allowing it to retain its signature snap and bite. Draining it well immediately after the two minutes are up stops the cooking process, preventing it from becoming soft or waterlogged.
This simple technique ensures the broccoli adds a wonderful textural dimension to the salad, standing up to the creamy dressing and crispy toppings without getting lost. It’s a small detail that makes a big difference.