This delicious broccoli salad recipe, courtesy of Once Upon a Chef, holds up well and is best prepared a few hours ahead of time, making it perfect for a potluck or BBQ. The raw broccoli florets soften a bit in the homemade dressing but remaining crisp – and are made even tastier with the addition of smoky bacon, shredded sharp Cheddar, and crunchy sliced almonds. One reviewer called it a “a big bowl of crunchy yumminess.”
WHAT YOU NEED TO MAKE BROCCOLI SALAD WITH BACON, CHEDDAR & ALMONDS
- 6 slices thick-cut bacon, cut into ½-in pieces
- ⅓ cup chopped red onion
- 1 cup mayonnaise, best quality such as Hellmann’s or Duke’s
- 2 tablespoons cider vinegar
- 3 tablespoons honey or sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 9 cups broccoli florets, cut into small, bite-sized pieces (you’ll need about 2 pounds of broccoli crowns)
- 1 cup lightly packed shredded sharp cheddar cheese, best quality
- ½ cup sliced almonds
- Be sure to get the freshest broccoli possible. Look for bright green, firm crowns with compact clusters of florets. Broccoli crowns are trimmed just under the broccoli head, whereas broccoli bunches have stalks that are about 5 inches in length. If you can only find bunches, be sure to buy a bit extra to account for the weight of the stalk. After washing the broccoli, dry it thoroughly so it doesn’t water down the dressing.
- Thick-cut bacon is ideal for this salad; it will hold up better in the dressing and not get lost in the salad.
- Set a medium nonstick skillet over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Set aside.
- Place the onions in a small bowl of ice water for ten minutes. Drain, then blot the onions dry with a paper towel. Set aside.
- In a large mixing bowl (big enough to hold all of the salad ingredients), whisk together the mayonnaise, cider vinegar, honey (or sugar), salt, and pepper.
- Add the broccoli, Cheddar, and red onions to the dressing; toss to coat evenly. Cover and refrigerate the salad until ready to serve. (The salad can be made up to this point up to 3 hours ahead of time.)Note: Broccoli crowns are trimmed just under the broccoli head, whereas broccoli bunches have stalks that are about 5 inches in length. If you can only find bunches, be sure to buy a bit extra to account for the weight of the stalk.
- Before serving, set aside some of the bacon and almonds to use as a garnish for the salad. Add the remaining bacon and almonds to the salad and toss to combine. Taste and adjust seasoning with salt and pepper, if necessary.
- Transfer the salad to a bowl or serving platter and garnish with the reserved bacon and almonds. Serve cold or room temperature. Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days.Note: Be sure to use heavy-duty aluminum foil; regular aluminum foil may stick. Parchment paper can also be used to line the pan.
Per serving (6-8 servings)
Fat: 39 g
Saturated fat: 9 g
Carbohydrates: 16 g
Sugar: 9 g
Fiber: 4 g
Protein: 10 g
Sodium: 445 mg
Cholesterol: 40 mg
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