This recipe. SO GOOD.
2 heads of broccoli (or equivalent amount broccolini)
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
Salt and Pepper to taste
3 tablespoons finely chopped shallot (or, you could just use a little of the red onion to simplify it)
Trim broccoli and cut it into small bite-size pieces (or simply chop up the broccolini, flowers and stems and all).
Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.
Should keep up to a week in the fridge, if it isn’t devoured immediately.