Chopping everything finely creates a nice combo of textures and flavours, from the fresh, crunchy broccoli and zingy onion to the salty bacon. Perfect for potlucks or after you remember you promised to “bring something” to dinner on Saturday night.Tad Seaborn/The Globe and Mail
It may not be grilling weather quite yet, but we all know it should be. This quick, classic broccoli salad recipe makes a great side for grilled meats – from steak to sausages – and packs well for your lunch. There are various versions of the broccoli/bacon combo, but this recipe is what I pull out for my family's cottage get-togethers. Chopping everything finely creates a nice combo of textures and flavours, from the fresh, crunchy broccoli and zingy onion to the salty bacon. Perfect for potlucks or after you remember you promised to "bring something" to dinner on Saturday night.
Servings: Serves 4-6
Broccoli salad
1 medium head of broccoli
1 cup sunflower seeds or 1/2 cup pumpkin seeds
1 small red onion, finely chopped
12 strips bacon
1 cup mayo
1/3 cup sugar
4 tsp. white vinegar
1/2 tsp. salt
Method
Finely chop one medium head of broccoli (remove the stem) – I used a manual veggie chopper – and add to a medium bowl. Add 1 cup sunflower seeds (or 1/2 cup pumpkin seeds) and 1 finely chopped, small red onion.
Cook 12 strips of bacon until crisp. Cool, then chop the bacon about the same size as the vegetables. Add to the bowl with the veggies.
For the dressing, combine 1 cup mayo, a scant 1/3 cup sugar, 4 teaspoons white vinegar and 1/2 teaspoon salt. Mix well and taste to adjust seasoning. Pour onto salad and combine. Check seasoning again before serving; salad can be made a day in advance and refrigerated.
Sue Riedl