In article >,
Goomba38 > wrote:

> 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

It was probably slightly wilted. ;-)

I DO par-cook carrots as I've fouund that more get eaten that way.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson