Trying to photograph all your recipes while prepping for book club is futile. Therefore you will get a very short post today. This is from book club a long time ago and this post is WAY overdue.
Broccoli salad without mayo is really good. When you add bacon vinaigrette and sharp cheddar, you become the hostess with the mostess.
Therefore, you must try this broccoli salad I adapted from the New York Times at your earliest convenience and impress your friends and family. Thanks in advance! Full Recipe after the jump.
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| It is only an iPhone photo, but you can still see deliciousness, right? |
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| The lovely cast. |
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| Roasting the broccoli really made this better! |
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| And could this dressing be any yummier? (Say that like Chandler Bing!) |
Kosher salt
1 bunch broccoli (about 1 1/4 pounds), cut into florets
½ cup pecan halves
4 ounces bacon, diced
3 tablespoons olive oil
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
4 green onions, white and light green parts only, chopped
Black pepper
1 cup dried cranberries
4 ounces aged white cheddar, sliced thin and crumbled
Preheat oven to 375. Toss broccoli with olive oil and salt and pepper. Place a sheet of foil on a sheet pan and add broccoli. Roast in oven for 12 minutes or until starting to brown. In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper. In a large bowl, combine broccoli and dried cranberries. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.
Missy
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