Broccoli Salad
The picnic-table classic: raw broccoli florets with bacon, raisins, red onion, and sunflower seeds in a sweet-tart mayonnaise dressing. It needs an hour in the refrigerator for the broccoli to soften slightly and take on the dressing.
- Prep20 min
- Cook10 min
- Total1 h 30 min
- Serves8
AI-generated illustration
Contains:dairyeggmeat
Ingredients
Method
- Cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes, drain on paper towels, and crumble once cool.
- Cut the broccoli into pieces no bigger than a thumbnail, peeling and dicing the stems too; large florets never take on dressing and are awkward to eat raw.
- Whisk the mayonnaise, cider vinegar, granulated sugar, salt, and black pepper until the sugar dissolves and the dressing is smooth and pourable.
- Toss the broccoli with the red onion, raisins, and dressing until every piece is coated, then refrigerate at least 1 hour so the broccoli softens slightly and the onion loses its edge.
- Just before serving, fold in the crumbled bacon, sunflower seeds, and cheddar cheese so they stay crisp and distinct, and toss once more.
Notes
- Dressed a day ahead it stays good, but hold back the bacon and seeds until you serve it.
- Dried cranberries can replace the raisins, and a spoonful of the bacon fat whisked into the dressing is not a bad idea.
