I'll admit it. I have terrible, terrible memory. I'm the complete opposite of my sister, who remembers everything about everything. And as annoying as that is at times, I am a little jealous.
There are a few things though that I remember as if they happened yesterday. A lot of my childhood memories are still there, thankfully... But most of all, I remember the great people that had some kind of impact or influence in my life.
Like the very first English teacher I had, when I was about 12 years old, Mr. Dani. He's probably the one who gave the foundation I needed to make the transition from moving to the US less "shocking". Believe me, moving to a new country is hard enough, but when you already know the language, you've won half the battle!
Mr. Dani was such an interesting human being. Full of knowledge and interesting stories. Warm and kind... But most of all, very passionate and enthusiastic about teaching. I remember he would always stay after class and wait for our science teacher to come in, so he could tell her a joke before class started (to put her in a good mood maybe??)
Over the years we've kept in touch and now, 30 years later, even though he'll always be my "first English teacher" to me, I'm happy to call him a friend, no only mine, but of the entire family.
One of the most interesting things about him was (and still is!), his diet. Due to many food allergies, it has to be very restricted, but the thing I remember the most about it, is his love for broccoli. Raw broccoli. To be honest with you, I, personally, have always preferred it cooked... But a couple of days ago, as we were preparing a salad and needed to add some texture and crunch to it, we decided to give it a try. It was good! And it gave the salad a vibrant green color that made it look really pretty.
Yet another thing I leaned from "Mr. Dani" 😉
- Combine all the ingredients in a large bowl. Add dressing right before serving and toss well
Not a big fan of raw broccoli? Throw it in a large pot of salted boiling water for a couple of minutes until "al dente" (slightly soft, but not mushy!)
- Prep Time: 5 mins
- Category: Salad
- Cuisine: Kosher / Vegan