Broccoli Salad Recipe
Winter can be a hard time to buy, and eat, salad. On some days, lettuce in even the best-stocked grocery stores looks as though it has traveled for days to get onto the shelf. At such times, I turn to this recipe.
Broccoli likes cold weather and ships and stores well. Add to it the salad’s complementary flavors—the saltiness of the bacon, the smooth binding creaminess of the mayonnaise, and the sweetness of the raisins and sugar—and you’ll be glad you did all the chopping involved. Sunflower seeds may be substituted for the bacon (adding salt to taste).
Ingredients
8 slices bacon, plus an additional slice for garnish if desired
1 medium bunch broccoli
1/2 small red onion
1/2 cup finely chopped celery
1/2 cup raisins (or more)
1 cup mayonnaise
1/4 cup sugar
3 tablespoons red wine vinegar
Instructions
Cook the bacon (crisply), drain it, and crumble into small pieces. Using only the florets and the most tender stem sections of the broccoli (you may save the rest of the stem for soup or just discard it), chop the broccoli into very tiny pieces. Peel the red onion, and chop it very finely as well. In a bowl, combine the broccoli, onion, celery, and raisins.
In a smaller bowl, mix together the remaining ingredients. Pour this dressing over the salad and toss. Cover and refrigerate for at least an hour. Garnish with additional bacon pieces if you like. Serves 6 to 8.
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