Broccoli Salad is one of the best dishes to serve in the summer! It’s all a matter of dicing some vegetables and tossing them with you favorite add-ins and mayo! It’s rich and yet not too heavy and refreshing. If you have a last minute party or guests over it’s super quick to put together. This recipe is highly customizable too! One must always have broccoli as the base, a dried fruit, nut, and onion as the base. Traditionally, it’s tossed with mayo but if you’re not a fan you may substitute greek yogurt, though if you do id only use the juice of half a lemon in this recipe. I include shaved carrot, but you could leave that out if you don’t have any. Raisins are my choice for the dried fruit but dried cranberries or even blueberries are a divine choice! For the nut, I chose sliced almonds but sunflower seeds or crushed cashews are a wonderful choice. With cashews, I highly suggest a Thai themed broccoli salad, which i’ll share sometime. The bacon is optional really, but I think it provides a nice salty balance to the tang of the lemon. However you like it, this is such a delicious and wonderful recipe to try this summer!
2-3 large heads of Broccoli
1 large carrot
6 strips bacon, cooked and torn
1/2 red onion, finely diced
1/2 cup slivered almonds
1/2 cup raisins or dried cranberries
1 cup mayo, homemade or store bought
2 tbs sesame seeds
1 lemon, juiced
1 1/2 tsp kosher salt
1/4 tsp red chili flakes
Freshly Cracked Pepper, to taste
Green onion, diced (optional)
1. First, prepare the bacon by lining a baking sheet with parchment paper and setting the oven to Broil on high. Lay the bacon out and cook until very crisp. Times will vary according to your oven, so it’s best to keep an eye on it. When done, remove the bacon from the grease onto a plate and place in fridge to cool.
2. Next, prepare your vegetables. You will want to finely dice your onion and for the carrot, you may julienne, finely dice, or use a vegetable peeler to create thin strips. I prefer the vegetable peeler method. Set aside.
3. Now, for the biggest task, de-stem the broccoli and chop into small crowns. You do not want large broccoli crowns or a great deal of stems.
4. Next, now is the time to remove the bacon from the fridge and tear into pieces by hand or roughly chop. Set aside.
5. Then, add the broccoli and all of your diced vegetables to a large bowl (bigger than you think you need) and then juice your entire lemon over the vegetables. Fold in the mayo, torn bacon, slivered almonds, salt, red pepper flakes, sesame seeds, and raisins. Pepper generously. Serve immediately, or for best results refrigerate overnight.
*homemade mayo is the best bet for flavor in this dish, but any store bought will do! I prefer the olive oil or avocado based mayos you can now find in stores.