My mom makes a version of the broccoli salad below that is out of this world (much like the headwear above!), but it includes cheese and store-bought mayo, and that’s a giant no-no. So… I did a little dino-chow revamp on Mom’s recipe and voila!…
Salty Sweet Broccoli Salad
1 bunch broccoli
1/2 medium red onion, diced
1/4 cup raisins
1/4 cup pecans, chopped
4 slices bacon, cooked and crumbled
1/2 cup homemade mayonnaise
1 tablespoon red wine vinegar
1. Cook and crumble the bacon. My preferred method is oven-frying: preheat to 350, bake the bacon in a single layer for 8-10 minutes. Keep an eye on it!
2. Cut the broccoli into bite-sized florets, then peel and dice the stalks. Mix with the bacon, onion, raisins, pecans, and crumbled bacon. *NOTE: If you have thyroid issues like I do – or raw broccoli is too much for your digestive system to handle – you can blanch the broccoli to make it easier on your body. Bring a big pot of sea-salted water to a boil, drop in the broccoli stalks for about 3 minutes, then drain and rinse under cold water ’til they’re cool. Bingo! Friendlier broccoli. (More on blanching here.)
3. Blend the mayo with the vinegar until smooth, pour over the broccoli, and mix well. Add salt and pepper to taste.
Pile this on a plate next to grilled meat – revel in the yum-factor. Ponder your ability to make a hat from the remaining broccoli stalks and crown yourself Queen Cruciferous or King Kale.
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