Broccoli Salad with Cranberries and Hazelnuts

How to prepare broccoli salad with cranberries and hazelnuts

1. Choose semi-dried apricots packaged in bags, which should be as soft, aromatic and sweet as possible, they will blend better in the dressing and give a better taste; if you only find dried ones, usually those sold loose, rehydrate them for half an hour in hot water.
   Same with the cranberries, if they are very dry, rehydrate them for half an hour in hot water.
2. Prepare the dressing: blend everything in a small food processor or with an immersion blender until creamy. Add a pinch of salt and then gradually 1 tablespoon of cold water at a time until it becomes fluffy and not very dense, like a softer mayonnaise (I added 3 tablespoons); because of the yellowish color it will actually look like mayonnaise at the end. Taste and add more horseradish if you want the dressing spicier (it also depends on its strength in the jar; mine is medium hot).
3. Break the broccoli into florets (you should have about 400g at the end). Cut each floret into slices and then chop the slices into small pieces. Put everything in a large bowl.
4. If the hazelnuts are raw, roast them in the oven for 10 minutes at 170C. If they are already roasted, just heat them for a few minutes in a well-heated pan to revive their aroma. If using walnuts, chop them into large pieces. You can use hazelnuts whole or press them lightly with the flat side of a knife to split them in half. Use almond slices as they are.
6. Add the cranberries (drained if necessary) and roasted hazelnuts over the broccoli. Sprinkle a little salt and then pour all the dressing. Mix well, until all the broccoli is covered with the creamy dressing.
7. It's good immediately, but keeps very well in the refrigerator.

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