Thursday, July 1, 2010

Broccoli Salad

Classic picnic salads remind me of, well, picnics.  More specifically, they remind me of the picnics of my childhood.  When you're grown up but sans kids (i.e. a twenty-something), somehow you don't get invited to the type of potluck picnics full of potato salads, cole slaws, and broccoli salads.  I haven't tasted a broccoli salad in a decade, and frankly, I'm not sure I've ever had one as good as the one I made last weekend.  Lots of fresh, crispy bacon and toasted almond slivers give this salad a depth of flavor you won't find in your average tupperware. So for the 4th of July this weekend, do yourself a favor and make this delicious salad that brings you back to the old days, but with flavors your adult palate can't resist.

You need to bring a large pot of salted water to a boil.  Throw in one pound of broccoli florets (about 4 crowns) and boil for 2 minutes.

Drain the broccoli and immediately pour into an ice water bath.  Nothing as delicious as broccoli and ice soup!  Yum!

I used about four slices of bacon b/c I'm one of those people that eats bacon like it's needed to survive or something.  Cut it up into thin slices and cook in a large pan.

Make sure to wait until it gets good and crispy.  This stuff is only about half-done at this point.

There we go - cook's heaven - crispy bacon draining on a paper towel that you can nab while preparing the rest of the salad.

Next, toast your 1/2 cup slivered almonds in a large pan over medium heat for 3-4 minutes, shaking often to avoid burning.  Or you can go ahead and buy pre-toasted almond slivers.

Toasting it yourself brings out the flavors better, plus this is all they sold in the bulk bins at Whole Foods.  (I ended up getting these for free because the item code wasn't working, gotta love lazy employees.)

In a large bowl, add your broccoli (drained again, please), toasted almonds, crispy bacon, and 1/4 cup diced red onion.

Next toss in about 1 cup of frozen corn.

To make the dressing, whisk together 1 cup mayo, 2 tablespoons apple cider vinegar, and a scant 1/4 cup of honey.

Pour your delicious dressing on top of your salad and try not to be disgusted with yourself.

Toss it all together and refrigerate.  Count yourself lucky that you'll be the most popular person at your 4th of July picnic after bringing this delicious salad.  You've never had broccoli salad until you've made this addictive version.  

Broccoli Salad
Adapted from Simply Recipes

5-6 cups broccoli florets (about 1 pound or four crowns)
1/2 cup toasted, slivered almonds
1/2 cup diced crispy bacon slices, 4 thick-cut slices
1/4 cup diced red onion
1 cup frozen corn

1 cup mayo
2 tablespoons apple cider vinegar
Scant 1/4 cup honey

Bring a large pot of salted water to a boil.  Add broccoli florets and cook for 2 minutes.  Remove immediately and drain.  Add to large bowl of ice water to stop the cooking.  Toast 1/2 cup slivered almonds for 4 minutes in a saucepan, shaking often.  Cook 4 slices of chopped thick-cut bacon until crispy.  Remove to a paper towel to drain.  Add broccoli florets (drained again) to a large bowl and top with toasted almonds, crispy bacon, 1/4 cup diced red onion, and 1 cup frozen corn.  In a separate bowl whisk together 1 cup mayo, 2 tablespoons apple cider vinegar, and a scant 1/4 cup  of honey.  Top veggies with dressing and mix well to combine.  Refrigerate before serving at your next picnic of special lunch gathering.  


  1. i've never even heard of broccoli salad, bird makes broccoli soufle, which is basically broccoli w/ egg and cheese

  2. I always used raw broccoli, but parboiled brings out the flavor better, I bet!


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