Broccoli Salad

Broccoli Salad 


  • 2 slices of streaky smoked bacon, chopped
  • 3 TBS sultana raisins (golden raisins)
  • 1 small bunch of broccoli (about 3/4 pound in weight), florets cut into 1 inch pieces and stems peeled and cut into 1/2 inch cubes
  • 60g full fat mayonnaise (1/4 cup)
  • 1 1/2 tsp balsamic vinegar
  • fine sea salt and freshly ground black pepper to taste
  • 3 TBS coarsely chopped toasted walnuts
  • 1 small shallot, peeled and finely chopped


  1. Add the bacon to a small skillet and cook until crisp, stirring frequently.  Drain on paper towelling and set aside.
  2. Cover the sultana raisins with boiling water. Let sit for several minutes to plump them up, then drain well and pat dry.
  3. Bring a large pot of lightly salted water to the boil.  Add the broccoli stems and cook for one minute, then add the florets and cook for a further minute.  Drain well and then run cold water over them immediately until they are totally cold.  (this stops them from overcooking) Transfer to a salad spinner and spin until dry. 
  4. Whisk the mayonnaise, balsamic vinegar and some seasoning together until smooth.   Toss in the broccoli, raisins, toasted walnuts and minced shallots. Toss well together and then taste for seasoning.  Add additional salt and pepper if required.  Sprinkle with the crisp bacon bits and serve.

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