James returns with two special surprises from Cooking from Camp! First, we set up camp at a campground with a 'Studio 54' themed weekend. Second, we have cooking with friends Chef Disco John as guest chef to help create a special Plank Grilled Salmon and Broccoli Salad dinner.

==== BROCCOLI SALAD RECIPE ====

Yields: 4 to 6 servings

FOR THE DRESSING
1⁄2 C dried cranberries or golden or black raisins
medium red onion, finely sliced
1⁄4 C apple cider vinegar
4 tsp granulated sugar
3/4 tsp salt
2 tbsp water
3 tbsp extra-virgin olive oil
1 tbsp sesame oil

Place cranberries/raisins and red onion in a small bowl. Add vinegar, sugar, 3⁄4 teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 - 15 minutes. Add extra-virgin olive oil and sesame oil. Combine. Toss with salad ingredients.

FOR THE SALAD
1 1⁄2 lbs broccoli (about 2 heads) cut into 1/2-inch pieces (stems, too)
1 apple (any variety), cored and cut into 1⁄2-inch cubes
2 scallions, white and green parts, finely sliced
salt and black pepper (to taste)
1⁄2 C toasted sliced almonds, pepitas or sunflower seeds or any nut (toast if you like)
1 C red or green grapes, halved crosswise

Place all ingredients (except seeds/nuts until last) into a large mixing bowl. Combine. Season with more salt/pepper to taste.

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