* Broccoli Crunch Salad
Daily's Applewood Smoked Bacon, 1lb 14/16ct THUMBNAIL
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Organic Broccoli Bunch THUMBNAIL
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Shallots, 8 oz. Bag THUMBNAIL
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Sunridge Sliced Almonds, 4oz. THUMBNAIL
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Bragg Organic Raw Apple Cider Vinegar, 16oz. THUMBNAIL
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Wholesome Organic Honey Squeeze Bottle, 16oz. THUMBNAIL
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Woodstock Organic Dijon Mustard, 8 oz. THUMBNAIL
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Garlic Bulb, ea. THUMBNAIL
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Farchioni Extra Virgin Olive Oil, 33.8oz THUMBNAIL
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Broccoli Crunch Salad

 

  • ·         4 slices bacon, chopped
  • ·         1 to 2 heads of broccoli, about 4 to 5 cups broccoli florets
  • ·         olive oil
  • ·         kosher salt and freshly cracked black pepper
  • ·         1 large shallot, diced (about ¼ to 1/3 cup)
  • ·         ½ cup toasted, sliced almonds

HONEY MUSTARD VINAIGRETTE

  • ·          tablespoons  apple cider vinegar
  • ·         2   tablespoons  honey
  • ·          tablespoon  dijon mustard
  • ·          garlic cloves,  finely minced or pressed
  • ·         1/4  teaspoon  salt
  • ·         1/4  teaspoon  pepper
  • ·         1/2  cup  extra virgin olive oil

 

1.      Heat a skillet over medium-low heat and add the chopped bacon. Cook, stirring occasionally, until the bacon is golden and crunchy and the fat has rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease.

2.      Preheat the grill to medium heat.

3.      To grill the broccoli, slice it top down into thick pieces. I spray mine with an olive oil spray and sprinkle with salt and pepper. Once the grill has been hot for 10 to 15 minutes, place the broccoli pieces on the grill. Grill for 2 to 3 minutes per side, or until it’s charred and golden. Remove the broccoli and let it cool slightly, then chop it into pieces.

4.      You can also use florets and a grill pan or basket, follow the same steps above. Grill it for 6 to 8 minutes, shaking the pan and tossing the broccoli occasionally. Let it cool slightly before using.

5.      As a third option, you can roast the broccoli at 400 degrees F for 20 to 25 minutes.

6.      Once the broccoli has been chopped into smaller pieces, place it in a large bowl. Add in the bacon, diced shallot and almonds. Toss the mixture together.

7.      Drizzle on half of the dressing and toss the salad well. At this point, you can determine how much more dressing you want to add. You can also add a sprinkle of salt and pepper here if the salad needs that. (How Sweet Eats) Serves 4.

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