Prepare the Broccoli: Using a small paring knife, separate the florets from the stems, then slice each floret in half.

Chop the Onion: Cut off the roots then slice the onion in half lengthwise. Lay the half horizontally flat and make lengthwise cuts with the blade aimed toward the center but leave them connected at the other end. Hold the slices together with one hand and slice crosswise to cut them into pieces.

Chop the Parsley: Gather the leaves and thinly slice them. Rock the knife over the sliced pile a few times until they are finely chopped.

Blanch the Broccoli: Bring some water to a boil then add 10 oz broccoli to the pot and boil them for 2 minutes.

Leave the Broccoli to Dry: Remove when done and quickly run them over cold water. Then set the broccoli aside and leave them to dry.

Make the Dressing: In a small bowl, mix 1 tbsp parsley, 1 tbsp white vinegar, 3 tbsp Japanese mayonnaise, 1/4 tsp salt, and 1/2 tbsp sugar until the dressing is a pale yellow with a slightly thick texture.

Toss the Salad: Toss the dressing with the broccoli, 1 oz red onion, 2 oz raisins, 1 tbsp parsley, and 1 oz cheddar cheese until everything is evenly coated.

Refrigerate and Serve: Put the salad in the fridge for 15 minutes. Garnish with 0.5 oz almond. Enjoy!