Inspired by Deb Perelman's really excellent broccoli salad in her book "The Smitten Kitchen Cookbook".
|1/4 cup||good mayonnaise|
|1 tbsp||red wine vinegar|
|1/4 tsp||sea salt|
|1/2||red onion, diced|
|1/2 cup||slivered almonds|
|1/4 cup||dried cranberries|
|1||head of broccoli, sliced, using most of stem too|
|3||slices cooked Maple Leaf bacon, cut into small bits|
Cook the bacon to desired crispness.
In a small bowl, whisk the buttermilk, mayonnaise, vinegar, sugar and salt until smooth. Stir in the onion. Allow the onion to mellow out in the dressing for 10 minutes.
Meanwhile, trim the broccoli, and chop it into large chunks. Then cut chunks into thin slices. Toss the broccoli with almonds and cranberries.
Pour the dressing over the broccoli mixture, and add a generous amount of freshly cracked black pepper. Stir the salad until all of the components have been evenly coated. This salad can be served immediately or lasts 3 days in the fridge.
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