This salad will have the brightest color and flavor if the broccoli is cooked until just tender-crisp, but still bright green. Blanching the broccoli in cold water assures that it does not get mushy.
12 almonds, coarsely chopped
1 tablespoon canola oil
1 tablespoon soy sauce
2 tablespoons lemon juice
2 tablespoons seasoned rice wine vinegar
2 teaspoons grated fresh ginger root
1 teaspoon grated lemon zest
1 teaspoon ground pepper
1/2 clove garlic, minced
4 cups broccoli florets
3 scallions, thinly sliced
1. Using steamer basket, steam broccoli over boiling water until just tender, 5 to 7 minutes. Run broccoli under cool water to stop cooking and drain.
2. Heat medium skillet over medium heat. Add almonds and 1/2 teaspoon of oil to hot pan. Cook, stirring frequently, until nuts are just toasted, 3 to 4 minutes. Add 2 teaspoons of soy sauce and stir until coated. Remove from heat and cool.
3. Whisk together juice, vinegar, ginger, zest, pepper, remaining soy sauce, and garlic in medium bowl. Add remaining oil to liquid in a thin stream, whisking briskly.
4. Add broccoli and scallions to dressing and toss to coat. Sprinkle with toasted nuts.
IF Rating (per serving): +152