Pick yourself up off the floor, this is indeed a FOOD-RELATED POST!
Recently, one of my friends, who is much better at making up recipes than I am, served us a salad which consisted pretty much entirely of broccoli. It was fantastic, to the point where he sent us home with all of the leftovers because I couldn’t stop eating it. Now, I do love broccoli above all things (except crack cheese from Plum Plums, maybe), so you may believe that I overestimate how incredibly delicious a salad made of broccoli can be. You would be wrong – I pulled this one out for a dinner with my family a few weeks ago, and even my brother (an avowed anti-broccoli-ist) thought it was delicious. By the way, did I mention the bacon, and the yellow raisins, and the dressing made with drippings from the bacon? And the bacon?
While this is not a food I would necessarily suggest you make or eat while you are knitting, it certainly will fortify you to do a tremendous amount of knitting, broccoli being so good for you even when all bacony.
We served it with grilled steaks and these lovely little cheese things from Simply Recipes, and the entire meal got rave reviews (there were NO leftovers from this meal). I cannot say if this is anything like the original recipe our friend served us, I just asked what was in it, and tried to recreate it.


Broccoli Salad

  • Ingredients:
    • 2 broccoli heads
    • 8 strips of bacon
    • 1/4 c chopped yellow raisins
    • 3/4 c rice wine vinegar
    • 2 tbsp sugar
  • Methods:
    • 1. Begin by washing the broccoli and coarsely chopping your broccoli and raisins, tossing them together in a bowl.
    • Note that these pictures were taken while making a partial recipe.


      Picture included to show chop size.

    • 2. Begin cooking the bacon in a large skillet over medium heat. If you are making a big recipe, you will likely need to cook 2 batches in order to cook it all, which works fine, do not discard the drippings between batches!
    • The patented mashing technique for perfectly cooked bacon. It keeps it from burning in some spots and not cooking in others.

    • 3. Crumble the cooked bacon into the broccoli and raisins, and toss well to mix. I usually find that half of the bacon I cooked is enough, but that could be because my husband eats the rest when I’m not looking.
    • 4. Add the sugar and rice wine vinegar to the bacon drippings in the pan, and continue cooking while stirring to combine. This is a good way to get some of the bacon bits off the pan and into the dressing.
    • Deglazing the bacon pan, to make some yummy dressing.

    • 5. Pour the dressing over the salad while still hot, toss and serve. This will cook the outside of the broccoli a tiny bit, which adds good flavor to even the pieces that don’t have much dressing.

  • Notes:
    • Makes enough for 5 people, depending on their tastes – we only had about 3 little florets left after the meal.
    • You can substitute Splenda for the sugar, and it tastes fine.
    • If you are going to take pictures of your food, try to do it on a sunny day

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