Blanching Broccoli: Bring a large pot of water to a rapid boil. Add a heaping tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 1 - 1 1/2 minutes. Plunge into into an ice water bath to stop cooking.
Broccoli Salad With Cheddar and Warm Bacon Vinaigrette
Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. (Photo: Jim Wilson/NYT)