Wednesday, September 24, 2008
My Coveted Broccoli Salad Recipe
Apparently this is the most delicious salad on earth because everyone asks me to make it for them. Then they ask me for the recipe and I look at them helplessly because I've made it so many times that I just throw stuff into a bowl without thinking. Well my faithful readers, you are in for a treat because I sat down and figured out what I use for this and I will now share it with you. Don't you feel special?
You will need:
1 good sized head broccoli, cut into florets (the smaller the florets the better)
125 grams (1/4 lb) bacon pieces, fried up and drained
125 grams (1/4 lb) mozzarella, shredded
1/4 cup sunflower seeds
1/3 cup golden raisins (regular ones work too)
1-2 red onions, chopped finely (the ones here are the size of very small eggs, so I use two)
1/2-3/4 cup mayonnaise (start with a half cup and work your way up)
1/4 cup red wine vinegar
1 1/2 tsp sugar (Splenda works well for this too)
1/4 tsp liquid smoke (optional)
Toss the broccoli, bacon, mozzarella, sunflower seeds, raisins and red onion into a bowl and mix everything well.
Whisk together 1/2 cup mayo, vinegar, sugar, and liquid smoke. Taste your dressing and see if it suits your tastes. If not, add a little more mayo/vinegar until you get it how you want it. I find if you use too much dressing it makes the salad soggy, and it's better if it still has a little crunch to it. Pour the dressing over the salad and mix well.
This really tastes best if it's had some time to sit in the fridge for a few hours before you eat it, but I'm usually not that patient.
The picture above has little bits of cauliflower in it, which works well too.