Broccoli Salad with Prosciutto, Cranberries and Almonds
Appears in Cook's Country August/September 2012
This unusual salad can be incredibly delicious. But can you really call it a “salad” if it’s drowning in sugar and mayonnaise?
WHY THIS RECIPE WORKS
Most recipes for this salad leave the broccoli raw, but we found that cooking it briefly in boiling water improved both flavor and appearance. Adding the hardier stems to the cooking water before the florets levels the playing field, so bot...