Food photography has always been something I have struggled with... for two reasons. One, I had some pretty entry level equipment. I owned the gateway Nikon into the world of DSLR's. It was a great camera, I've taken some lovely shots with it, however I could only grow so much while shooting with it, because it was very limited. The other reason I've struggled with food photography is that I really just don't LOVE doing it. I have a huge appreciation for it, but for whatever reason when I try to learn camera things, my brain shuts down. So I haven't really improved much over the last few years.
I decided last week, it was time to upgrade my camera (two levels from where I was) and try harder. I'm actually starting to enjoy it a tad more. This camera has so many options my other Nikon did not.... now I just have to master it. I've become a little frustrated a few times this week, because I'm not getting the photos I want, but I know it's just a matter of me learning how to make all the right adjustments.
So you probably can't tell that this broccoli salad was shot with a fancier camera.... however just know it was! Hopefully someday... I will figure this sh** out!
Sesame Ginger Broccoli Salad
Over the weekend, I made a similar salad using a store-bought salad dressing, and everyone raved about it. So I set out to make something that had a tad less sugar, but still tasted as great. I have to say, this version using a homemade dressing is SO much tastier. This is great to serve as a side dish to almost any meal, and it can also be served warm! I tried it with steamed broccoli and raw, though I prefer the raw better, the steamed broccoli version wasn't half bad!
4 cups raw broccoli florets
1/4 of a small red onion cut into thin slices
1/3 cup golden raisins
1/4 cup roasted almond slices
For the dressing:
1/3 cup light olive oil
1 tbs toasted sesame oil
1/4 cup rice wine vinegar
1 tbs sake
1 tbs soy sauce
1 tsp minced garlic
1 tbs honey (brown sugar to make it vegan)
2 tbs grated fresh ginger
Add broccoli, onion, raisins and almond slices into a large bowl.
To prepare dressing, add all of the ingredients into a blender and pulse just a couple of times. Pour the dressing over the broccoli.
Toss, and then serve.
This salad can be made 24 hours in advance, and stores well when kept in the refrigerator in sealed bowl.