I had broccoli off a salad bar at a restaurant the other day and the
broccoli was wonderful! Seasoned slightly, yet still pretty much raw. I
wondered if they blanched it or something first? It was still bright
green, dry and crunchy, yet not totally "raw". Is this common and I've
somehow missed it? Makes for a great nosh and I want to try it. How do
you think they might have done it?
Goomba