A crunchy, creamy salad that makes broccoli remarkably easy to love. Carrot brings sweetness while lemon keeps the dressing bright without weighing everything down: inexpensive, fresh, and dangerously easy to make again.
Wash and thoroughly dry the broccoli. Separate the florets and chop them into small pieces, about 1 cm; trim away the woody base of the stem and grate the tender part. Grate the carrot as well and finely chop the red onion. Keep everything small and even so the salad is crunchy, not tough or awkward to eat.
In a bowl, stir together the mayonnaise, lemon juice, sugar, and salt until the dressing is smooth and lightly sweet-tangy. Add the vegetables and toss only until they are coated in a thin, creamy layer: it should cling without pooling at the bottom. Serve right away, fresh and crisp. And that's it!
Turn what you find into an experience you can actually bring to your kitchen.
