Crisp bacon gives broccoli salad extra flavor, crunch
Easy old-fashioned Southern broccoli salad is a crowd favorite and always a hit at potlucks and summer cookouts. It’s irresistibly delicious with crisp, chopped fresh broccoli, juicy cherry tomatoes and Craisins.
Add cheddar cheese, crunchy bacon and roasted pecans, top it with a creamy homemade dressing, and this classic, make-ahead broccoli salad is a low-carb wonder and the vegetable side dish of your dreams.
Sharon’s tips:
● For the best results, cut off most of the tough stalks and then cut the broccoli florets into pieces no bigger than a small grape.
● Leftovers will keep for two to three days covered in the fridge. They do not freeze well.
● I like to use a salad spinner to wash my broccoli. Place the raw broccoli heads in the spinner, fill it with water, and swish them around. Be sure to allow the broccoli to drain thoroughly and let it dry before making your salad.
● Leftover salad dressing makes a terrific coleslaw dressing.
● Since this recipe calls for a small number of nuts, the easiest way to roast them is in the microwave if your pecans aren’t already roasted. First, chop them up and put them on a microwave-safe plate. Then, microwave them on high in 30-second increments until they are done. This usually takes about two to three minutes total.
Sharon Rigsby is the blogger behind Grits and Pinecones, a cooking and hospitality blog. Check out all of her recipes by visiting gritsandpinecones.com.
Southern broccoli salad
Serves 8
3 stalks of raw broccoli
6 slices bacon
1⁄2 cup Craisins (dried cranberries) 4 ounces sharp cheddar cheese, cut into small chunks
1⁄2 cup sliced cherry tomatoes
1⁄2 cup roasted pecans
3⁄4 cup mayonnaise
1 tablespoon apple cider vinegar 1 tablespoon granulated sugar Pinch of kosher salt
Pinch of ground black pepper
Preheat the oven to 350 degrees F. Rinse, drain and let the broccoli dry. Cut off the stalks, save for another use or discard, and then cut the florets into small bite-size pieces.
Place the bacon on a baking sheet with sides and cook it for 10 to 15 minutes or until it is crisp and golden brown. Remove the bacon and place it on a paper towel to drain. Crumble it or cut it into small pieces.
Cut the cherry tomatoes in half, or if they are large, cut them into quarters. Place the broccoli in a large bowl. Add the bacon, cranberries, cheese, cherry tomatoes, and pecans. Toss to combine. Set aside.
Combine the mayonnaise, apple cider vinegar, salt, pepper, and sugar in a small bowl and whisk to combine. Pour about half of the dressing over the salad and toss gently to coat all ingredients. Taste and add more dressing, a little at a time to suit your family’s tastes.
This salad can be served immediately, but it is best if covered and refrigerated for a few hours before serving to allow the flavors to develop.
Variations:
● One of the great things about this broccoli salad is its versatility, both in how to serve it and its ingredients. Change it up however you like. For example:
● You can add pineapple, seedless grapes, red onion, scallions or apples.
● Blue cheese, Feta, Gruyere or Gouda can be substituted for the cheddar cheese.
● Raisins, dried cherries, or blueberries can be substituted for the Craisins.
● Instead of pecans, choose your favorite nut or seeds. Cashews and almonds are good choices. Or, you could use pine nuts, sunflower seeds or pumpkin seeds. Use what you have on hand. You could even substitute a handful of mixed nuts.
● The creamy homemade dressing puts it over the top, but in a pinch, purchased coleslaw dressing works, or you could substitute poppyseed dressing.
● If you don’t want to use mayonnaise in the dressing, you can substitute Greek yogurt.