Lancaster Farms Broccoli Recipe

Soak raisins

Place 1 cup red wine and 1 cup raisins in a small bowl or jar. Cover and let soak at room temperature for at least 30 minutes (or up to 2 hours) to plump. Reserve both raisins and soaking liquid.

Make vinaigrette

In a medium bowl or jar combine 3 tablespoons fresh lemon juice, 1 tablespoon minced shallot, 2 teaspoons chopped capers, 1 teaspoon Dijon mustard, and 1 teaspoon honey (if using). Whisk or shake to combine. Slowly stream in 6 tablespoons extra-virgin olive oil while whisking until emulsified. Season with 3 teaspoons fine sea salt and 1 teaspoon freshly ground black pepper, tasting and adjusting acidity or salt as needed. Stir in 2 tablespoons of the reserved raisin soaking liquid to impart red-wine sweetness and color (reserve remaining soaking liquid and raisins for assembly).

Prepare broccoli: trim stems and cut into bite-sized florets so you have about 4 cups. If stems are tender, peel and thinly slice for use in the salad.

Blanch pole beans: bring a pot of salted water to a boil. Add the trimmed pole beans and cook 1.5–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry, then cut into 1–1.5 inch pieces.

Prep carrots: peel and slice Clemson carrots thinly on the bias (or use a vegetable peeler to make ribbons). Place with the blanched beans and broccoli in a large mixing bowl.

Preheat oven to 375°F (190°C). Toss 3 cups sourdough cubes with 2 tablespoons olive oil and a pinch of salt until evenly coated. Spread in a single layer on a baking sheet.

Bake 10–12 minutes, stirring once halfway through, until golden and crisp. If using, rub warm croutons lightly with the cut side of the garlic clove for a faint garlic note. Let cool on a rack.

Add the drained red wine-soaked raisins (reserve a few whole raisins for garnish) to the bowl with broccoli, carrots, and pole beans.

Pour the lemon-caper vinaigrette over the salad mixture — start with about three-quarters of the vinaigrette (reserve a little to adjust later). Toss gently and thoroughly so the vinaigrette coats all vegetables. Taste and add more vinaigrette, a pinch more salt, or a squeeze of lemon if desired.

Fold in the 3 ounces cubed/shaved Drovers Road cheddar so it distributes through the salad without melting.

Add the sourdough croutons just before serving to keep them crisp, tossing gently to combine.

Finish with a sprinkle of chopped fresh parsley and a few reserved soaked raisins on top for contrast.

Make-ahead: soak raisins and make vinaigrette up to 1 day ahead; store vinaigrette refrigerated (bring to room temp before using). Blanched beans and prepped broccoli/carrot can be stored separately, but toss with vinaigrette and add croutons just before serving.

Serving: portion onto a platter or individual bowls. This salad works warm or chilled — if you prefer the broccoli slightly warmed, toss blanched broccoli briefly with 1–2 tablespoons vinaigrette and serve immediately.