Nostalgic for broccoli.

Last summer I caught up with my friend Billy Creelman. Our families grew up together. It all started with our Dads. The year I was born my Dad opened a garden center and landscape business on his parents’ property in Chicopee, Massachusetts. Our home, however, was a 30-45 minute drive away in Leverett, MA, right next door to Amherst where my Dad had completed his PhD in plant and soil science at the University of Massachusetts.

At the time, he and Mom had only one car which he used to get to work - except for one day a week. On that day he would leave the car behind for my Mom so that she could run errands and grocery shop. On those days my Dad hitch-hiked into work.

That is how we met the Creelmans. Scott Creelman, Billy’s dad, worked at Spaulding, the sports company. Spaulding’s world headquarters was also in Chicopee. You see where this is headed, right? One week Scott picked up my Dad and became his regular ride on hitchhiking days. They became best friends over the years and our families, ultimately each hiving three children, each pair born within a year of each other.

We went to the same schools, shared birthday parties, Mom’s who grew and cooked fresh, healthy food that we would go on to learn was a complete anomaly among our generation growing up on a 1970’s diet of sugary, packaged foods. We even bought our Maple syrup from Mr. Ripley whose farm was across the street and up the hill from the Creelman’s home.

Where am I headed with this? Nostalgia looks different based on your history, your family and where you grew up. For me, broccoli salad was not a mix of shredded carrots, raisins, mayonnaise and sugar. In fact, I don’t know that I grew up on it at all. But, if I did, I’m guessing that Billy and I would both be nostalgic for a broccoli salad that tasted a lot like this one. And I am thankful for it.

Broccoli and Lamb Sausage Salad

Serves 8-10

This salad with earthy lamb, dill and broccoli, and sharp feta, is bold, herbaceous and complex, the perfect companion for the rich, round flavors of the potato and pasta salads at your summer cookout. It is fabulously fresh for summer and hearty enough for a fall dinner when Brassicas like broccoli are really shining at the farm market.

Thank you Meatcrafters! You can find their sausages and charcuterie online at MeatCrafters.com.

Salad:

• 4 lamb sausage links

• 2 large heads broccoli, about 1 lb cut in bite-sized florets about 7 cups

• 1 cup pitted Kalamata olives

• 1 red onion, halved

Vinaigrette:

• 2 cloves garlic

• 4 stems dill

• 1/4 cup feta cheese

• 1/4 cup red wine vinegar

• 1/4 cup olive oil - the good stuff!

Not too big, not too small, this onion is cut just right to balance with the other flavors in the salad.

Directions:

• Prepare sausages: Grill or sauté sausages over medium-high heat. When cool enough to handle, cut in half lengthwise and thinly slice across. Reserve.

• Prepare broccoli: Bring an 8 qt pot of water to the boil, add 2 tbs salt. Prepare an ice bath - a large bowl filled three quarters full with half ice and half water. Add broccoli to boiling water. Let cook until bright green, about 1 minute, and remove to ice bath. When cool, drain and spin in a salad spinner or spread on a tea towel and roll up to dry. Reserve.

• Prepare olives and onions: cut Kalamata olives in half lengthwise. Make three slices through each onion half toward the root end but not through. Then slice thinly across the front. This will give you an onion that isn’t fully diced but with slices that aren’t so large they dominate the flavor of the salad.

• Make vinaigrette: This one is easiest in a food processor or blender. Add all ingredients except the olive oil to the bowl or pitcher of a food processor or blender and blend to purée. Season to taste with salt and pepper. While the motor is running, drizzle in the olive oil to form a creamy emulsion.

• Assemble salad: toss together salad ingredients then toss through with dressing. You can serve this immediately or make it a day or two ahead of time.