"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Broccoli Salad

Published by: Sarah

  • Feb
  • 22

I recently went to a party where I was reminded of this wonderful salad & requested the recipe. After getting no response, I tinkered in my kitchen & came up with this.

1 Lg. head Broccoli Crown **
2 Shallots, minced
½ c. Mayonnaise
¼ c. Fine Sugar or Honey
¼ c. Seasoned Rice Vinegar
Pinch Salt
3 slices Pre-Cooked Bacon
1/3 c. Raisins
1/3 c. sliced Almonds, toasted

Cut the broccoli into bite size pieces (including the stems).
Put the stems into a bowl with the shallots.
Blanch the broccoli flowerets in boiling water for 30 seconds.
Immediately shock the broccoli in an ice bath.
Drain & towel dry.
Add to the bowl with shallots.
Microwave the bacon until crisp 30 seconds to 1 minute.
Whisk together mayo, vinegar, sugar (or honey) & salt until smooth.
Pour over broccoli.
Crumble the bacon into the bowl & add the raisins.
Stir to combine.
Refrigerate 1 hour.
Just before serving add the almonds.

 ** The crowns are a close cut with no long stem. The stems referred to in the recipe are from the “spear” part of the cuts.  Feel free to change it up by adding grapes instead of or along with the raisins – sunflower seeds or even toasted walnuts instead of the almonds.


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