- 1
Ingredients
- Yield: Makes about 6 servings
- You Will Need
- 4 slices thick-cut bacon
- 1/3 cup (40 grams) finely chopped red onion (about 1/4 of a medium onion)
- 1 pound broccoli (5 cups small florets and chopped stems)
- 1/2 cup (65 grams) dried cranberries
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Preparation
Step 1
Cook the bacon until crisp (see note below).
In a small bowl, cover chopped red onion with warm water and allow to sit for 10 minutes then drain. This tones the raw onion flavor a little.
In the meantime, separate the broccoli crowns from their thick stem. Remove the woodiest part of the stem — usually 1/2-inch from the bottom — and discard (or save for stock). Chop the remaining part of the stem into bite-size chunks. (If the stem is really hardy, use a vegetable peeler to remove the outer layer and then chop).
Snap the florets from the broccoli crown and pull them apart so that they are bite-size. Then chop the thinner stems, as well. Rinse broccoli then pat or spin dry.
Drain the red onion and toss with the broccoli and cranberries in a large bowl.
In a separate bowl, stir the mayonnaise, cider vinegar, mustard, salt and pepper together. Taste for acidity and seasoning then adjust as desired.
Pour two-thirds of the dressing over the broccoli and onion then mix well. If the salad seems dry, add a little more of the dressing.
Chop the cooked bacon into small pieces — get close to the size of the cranberries--then toss with the broccoli salad. Let stand at least 15 minutes before serving or keep refrigerated (it should last 2 to 3 days, but we never have been lucky enough for it to last that long.
Notes and Tips
Cooking Bacon: For this salad (and almost all other dishes that need a few slices of bacon), we like to use our oven to cook the bacon. Baking bacon is hands-off and results in crisp bacon slices, perfect for this salad. Bake bacon slices in a 400º F oven until crisp, 12 to 18 minutes. Take a look at our "How to Bake Bacon" article for more tips.
Make Double the Dressing: Leftover dressing can be used as a spread for sandwiches, dip for vegetables, served alongside the coleslaw or with grilled or roasted vegetables, chicken or meats.