RECIPE FOR BROCCOLI SALAD RECIPES

Name: Broccoli salad
Total time: 25 min
Yield: 6
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 2 large heads of broccoli; 6 rashers of higher-welfare smoked streaky bacon; olive oil; 3 firm red tomatoes; ½ a bunch of fresh chives (15g, with flowers if you can get them); ½ a clove of garlic; 2 teaspoons Dijon mustard; 6 tablespoons extra virgin olive oil; 2 tablespoons white wine vinegar

BROCCOLI BACON SALAD RECIPE | JAMIE OLIVER SALAD RECIPE

Broccoli bacon salad recipe | Jamie Oliver salad recipe image

One of the cowgirls I met on my travels said she struggled for ideas at mealtimes because the men weren’t overly keen on eating veg. However, she did say one of the things they would eat was broccoli salad. Every diner and restaurant in Cody seemed to have one on the menu, so I created this version, which is absolutely delicious and hits all the right spots. When I cooked it for a group of ranchers there was none left by the end of the night. Success!

Total Time 25 minutes

Yield 6

Number Of Ingredients 9

Ingredients

2 large heads of broccoli
6 rashers of higher-welfare smoked streaky bacon
olive oil
3 firm red tomatoes
½ a bunch of fresh chives (15g, with flowers if you can get them)
½ a clove of garlic
2 teaspoons Dijon mustard
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar

Steps:

1. Use a small knife to remove the broccoli florets and cut them up into smaller ones. Basically, this is your opportunity to make the broccoli really delicate and more salady-looking, so spend a bit of time doing this. You’ll be left with the stalk, so discard the thick dry base, then cut the remaining stalk in half lengthways and finely slice.
2. Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite. Drain it in a colander, then spread it around a clean tea towel to steam dry (this is important because it will help the dressing cling to the broccoli). Once completely dry, transfer to a serving dish.
3. Finely slice the bacon and fry on a medium heat with a small splash of olive oil until crisp and golden, then spoon most of the bacon bits over your broccoli.
4. Any leftover fat in the pan can be used in your salad dressing. Pour it into a mixing bowl, then peel and finely grate in the garlic. Add all the other dressing ingredients, season with sea salt and black pepper, and whisk.
5. Halve, deseed and finely slice the tomatoes and chop the chives, reserving the flowers. Add to your broccoli and bacon bits. Dress it all really well, and check the seasoning. If it needs pimping up, add a splash more vinegar. If you’ve got any chive flowers, sprinkle those over the top and serve straight away. It’s beautiful on its own or served next to any grilled or roasted meat or fish.

Nutrition Facts : Calories 195 calories, FatContent 17.2 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 6.9 g protein, CarbohydrateContent 3.1 g carbohydrate, SugarContent 2.8 g sugar, SodiumContent 0.8 g salt, FiberContent 2.9 g fibre

BROCCOLI SALAD RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Broccoli Salad Recipe | Trisha Yearwood | Food Network image

Trisha Yearwood's Broccoli Salad recipe is the perfect make-ahead side dish for all of your warm weather gatherings.

Provided by Trisha Yearwood

Categories side-dish

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 10 servings

Number Of Ingredients 9

Ingredients

8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels

Steps:

Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

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For a simple but sensational side dish, I throw together this refreshing broccoli salad with raisins. I adjusted a friend's recipe to cut a few calories. The raisins add sweetness, and the bacon gives it a nice crunch. —Angela Oelschlaeger, Tonganoxie, Kansas
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I made this salad for an end of school year pot luck. The following year I was asked if I would bring it again. People remember this salad from year to year. It can be made the day before and chilled - which is very helpful. It uses a full pound of bacon. The cook time is actually "chill time" in the refrigerator.
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This crisp salad is so refreshing that we always eat every bit. —Marilyn Newcomer, Sun City, California
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In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

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BROCCOLI BACON SALAD RECIPE | JAMIE OLIVER SALAD RECIPE

One of the cowgirls I met on my travels said she struggled for ideas at mealtimes because the men weren’t overly keen on eating veg. However, she did say one of the things they would eat was broccoli salad. Every diner and restaurant in Cody seemed to have one on the menu, so I created this version, which is absolutely delicious and hits all the right spots. When I cooked it for a group of ranchers there was none left by the end of the night. Success!
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 195 calories per serving

1. Use a small knife to remove the broccoli florets and cut them up into smaller ones. Basically, this is your opportunity to make the broccoli really delicate and more salady-looking, so spend a bit of time doing this. You’ll be left with the stalk, so discard the thick dry base, then cut the remaining stalk in half lengthways and finely slice.
2. Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite. Drain it in a colander, then spread it around a clean tea towel to steam dry (this is important because it will help the dressing cling to the broccoli). Once completely dry, transfer to a serving dish.
3. Finely slice the bacon and fry on a medium heat with a small splash of olive oil until crisp and golden, then spoon most of the bacon bits over your broccoli.
4. Any leftover fat in the pan can be used in your salad dressing. Pour it into a mixing bowl, then peel and finely grate in the garlic. Add all the other dressing ingredients, season with sea salt and black pepper, and whisk.
5. Halve, deseed and finely slice the tomatoes and chop the chives, reserving the flowers. Add to your broccoli and bacon bits. Dress it all really well, and check the seasoning. If it needs pimping up, add a splash more vinegar. If you’ve got any chive flowers, sprinkle those over the top and serve straight away. It’s beautiful on its own or served next to any grilled or roasted meat or fish.

See details

BROCCOLI RAISIN SALAD RECIPE: HOW TO MAKE IT

In a large bowl, combine the broccoli, raisins and onion. In a small bowl, combine the Miracle Whip, vinegar and sugar. Pour over broccoli mixture; toss to coat. Sprinkle with bacon. Refrigerate for at least 2 hours before serving.

See details

SUNFLOWER BROCCOLI SALAD RECIPE: HOW TO MAKE IT

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