Broccoli Salad with Candied Pecans and Orange Vinaigrette
Sometimes I partake in activities besides cooking, photographing my food, and taking care of a baby...like this promo video I filmed for a company called MLive. I appear for a few seconds each at 00:20 and 02:06; in case you didn't want to sit through the whole thing. And here are some stills.
Big stuff right there. I'm sure you're all dying for an autograph now...
But maybe you'll want one since I'm filming some scenes for a movie this Sunday. Yeup, I'm an actress now too...a Z lister. I've been modeling for 20 years and have been in a few local commercials, but a movie is not something on my resume. I just received my script, so I'll be trying to memorize lines in-between everything else going on in my life...which isn't really a lot...it just feels like a lot with a baby on your hip. And now I've completely freaked the Director out and he's surely scrambling to find my replacement so his movie isn't ruined (sorry Myron).
Jokes aside, I'm excited to try something new, and I hope my big debut is something I can be proud of.
Myron from ComicFiction is directing the movie. He also wrote it, is filming and editing it. He wears many hats. He also filmed the promo video above. I've been working with him for several years now. Great dude, glad to know him.
Okay, broccoli salad!!!! I didn't forget.
Let's be honest, broccoli has a bad rep. I am convinced it is being prepared incorrectly, because I love it in every form.
Sauteed, steamed, roasted, raw. Love, love love, and love.
Buuuuuut it must be mixed with the proper seasonings or flavor combinations.
Raw broccoli tends to be the most "offensive". I can jump on that bandwagon I suppose. Just a plain, raw piece of broccoli doesn't excite me too much. BUT, this raw broccoli chopped small with homemade orange vinaigrette, Craisins, and candied pecans is OH EM GEE good.
Just take a peek at these pecans. They're so glorious....I wish you could smell them. Sweet and toasty. This salad is worthless without them. Not completely, but almost. For a moment I wasn't sure we'd have any left for the salad.
Couldn't. Stop. Shoving. In. Mouth. Yum. Want.
- For the Salad
- 4 cups broccoli, chopped small
- 1 small radicchio, shredded
- 1/2 cup craisins
- For the Orange Vinaigrette
- 3/4 cup fresh squeezed OJ
- Juice of 1 meyer lemon
- 1/2 cup extra virgin olive oil
- 3 (small) garlic cloves, minced
- pinch of salt
- For the Candied Pecans
- 1 cup whole raw pecans
- 1 tbsp coconut oil
- 1 tbsp coconut palm sugar
- zest of two oranges
- pinch of salt
- For the candied pecans, melt the coconut oil in a fry pan over low/medium heat. Add the raw pecans, palm sugar, and salt, and sauté until pecans become dark brown and toasty, about 10 minutes. Stir often so they don't burn.
- Turn off heat and add the orange zest after pan has cooled a few minutes. Stir until well combined (if orange zest is added while pan is on or too hot, it will burn). Set the pecans aside to cool completely.
- In a large bowl, add the chopped broccoli, shredded radicchio, and Craisins
- For the dressing, mix all ingredients together until well combined and pour over broccoli mixture. Mix until all the dressing has coated the salad and add salt to taste.
- Cover salad and let cool in the fridge for at least 3 hours before serving. This will allow for all the flavors to marry.
- Mix in pecans before serving, and enjoy!
This soon to be famous girl is going to dust off a place on her dresser for her impending Oscar award. And by that I mean I'm going to change Sawyer's dirty diaper.
But do make this salad, it really is something special. Kbye.