Broccoli Salad - Sweet and Crunchy

By grammadot

Ingredients

• 4 cups chopped broccoli in 1/2-inch pieces (from about 2 heads)
• 8 ounces pancetta, cut into 1/3-inch dice
• 1/2 cup mascarpone
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/2 cup dried cranberries
• 1/2 cup walnuts, toasted, chopped
• 1/2 cup crumbled aged gorgonzola

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.

Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.

Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.