Raw, because I use apple cider vinegar and that sorta "cooks" it. If you blanch it, don't do much. Barely get the water boiling. I like to make mine early and let it set in the frig for several hours.

Raw. I make it with mayo, little vinegar, cheddar cheese, bacon, red onion. Cut the florets small, combine and usually let sit overnight

I make mine raw with grapes and a mayo/balsamic vinegar dressing.

Blanch. When it's raw you get that crumbly texture that pokes you between the teeth. And blanched is prettier. If 2 minutes is too long do less!

I use a wide flat spoon like a cross between a slotted spoon and a spider, but a big slotted spoon would work. Spider would probably catch the little buds. Anyway, I just lower the pieces into the water (crowns separate from stem pieces) and wait about five seconds for crown pieces, and 10-15 seconds for large stem pieces, less for slices, to soften just a tad.

I like mine blanched. if you do it raw it seems to need diced really fine and then is not so good. We had this last Sunday at our cookout. I did not make it and it was blanched.

Sue

Thanks everyone. Will blanch for about 30 seconds, that should preserve the colour and take away a tiny bit of the crunch. My DH is a big broccoli hater, so the fact that he asked for this makes me want to get it right!

I am the outlier in that I like doing both. I blanch a some for a brief moment and also add some raw in there. I like the crunch but I also like the slightly softened pieces as well. I mix in homemade Mayo with a nice apple cider vinegar drizzle. For a slightly interesting taste. I add just a smidge of cinnamon.

Briefly blanched, so it turns bright green then into a cold ice water bath to stop cooking. I do not like raw broccoli, no matter how long it has been dressed.

My husband after 25 to 30 years of eating the same recipe with 2 chopped green onions in the salad, has decided that he NEVER liked green onions in anything, lol.

Sherry, reminds me of my husband. After 32 years of marriage, after I've spent a good part of a day making cabbage rolls every now and then, told me last year that he doesn't really care for them!

Never heard of or thought of blanching broccoli. Its interesting that so little heat could make such a difference. Everyone is always being nice so we assume they like things..when in fact nope they were being polite and at some point you just want to be done and be straight up honest. Show you how little we know people.

I blanche mine, but I am okay with it being raw. It depends on how much stem there is to determine blanching time. If there is very little stem, then 30 seconds to one minute is enough, but if there are large stems, then two minutes sounds right.

I roast mine when I make broccoli salad. But then I rarely ever make broccoli salad......

We always have it raw.

Raw, but grated fine. I actually went to safeway, where I first had a broccoli salad, and they printed out the ingredients for me! I, of course, didn't use all the icky stuff, but got a good base for a recipe.

raw, I like it crunchy.

I love Broccoli any way it is made. But for broccoli salad, cut small (smaller than diced) and not precooked at all.

Blanched......and the way to tell is to lower it into boiling water and watch the color...it will turn a bright green when it's perfectly blanched.....then quickly into ice water

Blanch......about 10 - 15 seconds. Be sure to have an ice bath ready to stop the cooking. Broccoli turns a beautiful shade of green and is crispy.

Raw - and chopped up rather fine. I just made some last night - simply chopped broccoli, grape tomatoes, feta cheese and lemon/lime juice, olive oil, S&P.

Homegrown broccoli is usually much more tender than store bought, but it's out of season here now.

And FWIW, I understand it's much healthier raw than cooked.

If you blanch properly, it's not really cooking the broccoli. Just makes it look much nicer. Bring water to boil, drop in broccoli. It only takes a few seconds for it to turn a beautiful color of green, remove immediately to ice bath. Chill and drain ASAP.

I make a broccoli salad with a dressing that contains apple cider vinegar, olive oil, and dijon mustard (and a few other things). I chop the broccoli quite small and then let it sit. I think it's best after it's been sitting (in the fridge) for about 1-2hours. It's great on day 2 as well. If I eat it immediately the dressing is a bit harsh and the broccoli a bit too raw, but once it marinates a bit it's just perfect.