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
- ·
3 tablespoons apple cider vinegar
- ·
2 tablespoons honey
- ·
1 tablespoon dijon mustard
- ·
2 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.
Printer Friendly Version
