Some people think raw broccoli must be served ice-cold and crunchy. I disagree. If you have a sharp knife and a little patience, you can also give it a very quick blanch—like, 30 seconds in boiling water, then an ice bath. This softens the edges without cooking it fully.
But if you’re sticking to fully raw, massage the broccoli with your dressing for about a minute. It sounds weird, but it breaks down the cell walls just enough to make each floret tender and silky. Think of it as a little spa treatment. Your hands do the work, and your mouth gets the reward.
And please, season aggressively with salt and pepper. Raw vegetables love salt—it releases their natural sweetness. Don’t be shy; you’re not a restaurant trying to save on sodium. Live a little.
