Broccoli salad with crisp bacon bits
Ingredients
2 heads of broccoli (about 700 g, cleaned)
120 g bacon or pancetta, finely sliced
1 tbs olive oil
80-100 g dried tomatoes in oil, drained and cut into small pieces
Salad dressing:
1 clove garlic, crushed
2 tbs Dijon mustard
4 tbs olive oil
2 tbs wine vinegar
¼ tsp sea salt
½ tsp pepper
Preparation
1
Remove the broccoli florets and cut them up into smaller ones. Finely slice the green stalks, discard the thick dry base.
2
Blanch the broccoli florets in boiling water for 1-2 minutes, long enough to soften the broccoli but still leave it al dente OR in very little water in a microwave oven for 2-4 minutes on MAX (check after 2 minutes for crispness).
3
Drain it in a colander and leave to dry or wrap in a paper towel to dry (this is important because it will help the dressing cling to the broccoli).
4
Fry the bacon in olive oil on a medium heat until until crisp and golden.
5
Remove from the pan with a slotted spoon onto the paper towel, wrap and crumble it by gentle pressure. Use the leftover fat in the pan for the salad dressing(about 2 tablespoons).
6
Whisk all the dressing ingredients with and 2 tablespoons of the leftover fat in a mixing bowl.
7
Add the sliced dry tomatoes.
8
Place the broccoli in a salad bowl, add the dressing, sprinkle with crushed crispy bacon, season with salt and pepper. Toss thoroughly so the broccoli is evenly covered with the dressing.
9
Serve on its own or with grilled or roasted meat or fish.
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About
Crunchy, delicious broccoli salad topped with crispy bacon bits.
Yield:
4 servings
Added:
Sunday, March 25, 2012 - 1:42am
