Broccoli Bacon Salad
Well summer is coming and that means....BBQ season! And here is one of my favorite side dish for the event. It's easy to make, scrumptious, and best of all, it contains BACON. I had Msr. et Mme. SF tried this salad and now I have been pressured to post the recipe. So it is a safe dish to have to your next gathering as it is guests tested and just watch how it'll be one of the first dish that will be gone at the end of the shenanigans.
Broccoli Bacon Salad
(make 4 - 6 servings)
4 cups broccoli florets (about 2 medium heads)
2 hard boiled eggs - mashed
1/4 cup shredded carrot
1/4 of red onion, sliced
2 bacon strip, crisp-cooked, drained, and crumbled
2 green onion - sliced
1/4 cup raisin
I have to say it's a little tricky to write the recipe for the dressing, as I usually just use what I have around the house. So just treat this part as a guidelines and just taste it to your liking. When you make the dressing, put the oil gradually. It is better to add more oil toward the end
then ended up with a super oily salad.
For the dressing
1/4 cup mayonnaise, olive oil, or salad oil, or a mix of mayo and oil
2 tsp mustard (I've used dijon mustard and whole grain mustard)
1/2 tbs lemon juice or white wine vinegar
1 tbs sugar
salt and pepper to taste
Wash broccoli floret and soak it in salt water for about 30 minutes and strain. In a large bowl, layer broccoli, mashed eggs, shredded carrot, green onion, and raisin. Set aside.
For dressing, in a medium bowl, with a whisk combine mayonnaise or oil or both, lemon juice, sugar, salt, and pepper. Spread over vegetables, toss to coat. Cover and chill in the refrigerator for at least 2 hours and up to 24 hours. Just before serving, stir to coat and sprinkle with bacon.
