• Soak head of broccoli in a bowl of cold water to clean and remove any possible bugs; dry.
  1 large head broccoli
• Break broccoli into florets and slice each thinly with a knife, a mandoline, or a food processor equipped with a slicing blade. Transfer slices to a large mixing bowl.
• Peel the onion and remove outer skin. Quarter and slice thinly with a knife, a mandoline, or a food processor equipped with a slicing blade; add to broccoli.
  1 small red onion
• Measure nuts and cranberries into the bowl with the broccoli and onion.
  1 cup chopped almonds, 1 cup dried cranberries
• Toss to mix, then add the dressing.
• Store in the refrigerator for several days.

For the dressing:

• Measure all ingredients except the rice vinegar into a wide mouth quart jar.
  1 egg, 1 clove garlic, 1 tablespoon Dijon-style mustard, 1 tablespoon lemon juice, 2 teaspoons apple cider vinegar, 1 tablespoon anchovy paste, 1 teaspoon Worcestershire sauce, 1/2 teaspoon salt, 1 1/4 cups avocado oil
• Hold the blade of an immersion blender at the bottom of the jar and pulse on and off 10-20 times then hold the power on.
• Move the blender up and down slowly until ingredients are well blended and emulsified, about 30-60 seconds.
• Add rice vinegar and process until mixed.
  2 tablespoons seasoned rice vinegar

You can also use a blender:

• Put all ingredients except the oil and rice vinegar into the blender container.
• Turn machine on (I use a medium low speed on my Vitamix) and s l o w l y pour the oil in through the feed tube to emulsify the dressing. Adding the oil slowly is the key to emulsification. It should take about 8-10 minutes to add the oil.
• Add rice vinegar and process until mixed.