Broccoli Salad

By eapeterson

Ingredients

• SALAD:
• 2 large heads of broccoli
• 8 pieces of bacon, fried up and crumbled
• 3 tomatoes, seeded and finely sliced
• bunch of chives (with flowers if you can get them), chopped (keep the flowers aside)
• DRESSING:
• 2 tsp dijon mustard
• 6 Tbsp extra virgin olive oil
• 2 Tbsp white wine vinegar
• salt and pepper
• 1/2 clove of garlic, peeled and finely grated

Details

Servings 4

Preparation

Step 1

Start a pot of boiling water. Cut up your broccoli into little florets. Cut off the woody end piece, then cut it in half lengthwise and slice it.


Blanch broccoli: Cook in boiling water briefly and then drain, run broccoli under COLD water immediately to stop the cooking process.

Blanch broccoli for 30-60 seconds so it's still crunchy.

Lay some paper towel out on a cookie sheet and spread the drained broccoli on it to dry.

In a small bowl, whisk the dressing ingredients together. Set aside.

Toss the dried broccoli, tomato, and chives together. Douse with the dressing and toss. Add your bacon bits.

Serve!