Broccoli Salad with Creamy Dressing

Broccoli Salad With Creamy Dressing

BC Dairy Association

Ingredients

500 mL (2 cups) 10% or 18% Cream

15 mL (1 tbsp) Butter

1 chopped Shallots

250 mL (1 cup) Dijon Mustard

15 mL (1 tbsp) Cornstarch

5 mL (1 tsp) Cold Water

30 mL (2 tbsp) Broccoli

1 head, cut into florets, Prosciutto

To taste, sliced thin Old Cheddar Salt

To taste, pan fried Cracked Black Pepper

Cooking Instruction

1. In a frying pan, melt butter and cook shallot until soft but not coloured.
2. Add grapefruit juice and Dijon mustard. Stir and cook for 1 minute.
3. Add cream and bring to a boil.
4. Dissolve cornstarch in cold water, add to cream mixture and cook for 1 minute to thicken.
5. Salt and pepper to taste. Pour over broccoli.
6. Top with cheese and prosciutto slices.

To learn more about dairy and dairy products, visit bcdairy.ca