This is my favorite way to consume the vegetable George W. Bush says he won’t eat. I sympathize, because I spent the first half of my life (The Picky Years) missing out on the blessings of broccoli, but I became a convert. Maybe George will, too. My best broccoli salad might just do the trick.
6 c. Broccoli florets (or you can finely slice or chop the broccoli, which is actually a nice way to change the texture)
1/4 c. Red onion, diced (and given an ice water bath for 5 to 10 minutes to calm it down)
1 cup Cheddar cheese, shredded (I like the fine shred, personally)
1 cup mayonnaise
1/2 c. Splenda or sugar
2 tbsp. red wine vinegar
dash of kosher salt
Start early. This isn’t the kind of salad you want to whip out a few moments before dinner begins. It is at its best if it has had at least an hour, preferably two, to form a more perfect union.
Place the broccoli pieces and the drained red onion in a bowl. Mix the ingredients for the dressing together, then dip a piece of the broccoli into it to see how you like the taste. Some people like it more or less sweet or more or less vinegary. Adjust, as necessary. If you are afraid it is going to be too vinegary before you start, use 1 tbsp. of red wine vinegar, rather than two. If it’s already too late for that, add more mayo.
Pour the dressing over the broccoli/onion mixture and toss it well. Add the cheese in on the last toss. Chill before serving (both you and the salad).