We used to have certain days of the month where we'd bring in food, potluck-style, and a girl I worked with brought in a broccoli salad. Like most people, I was smitten. She wrote the recipe out neatly (and misspelled - "Brocolli Salad") on a pink index card that I still have today. Originally I made it exactly as written. My family started to not only look forward to it but to expect it on the table at our extended-family holiday meals.
Broccoli Salad
Tiny broccoli florets, bacon, golden raisins, sunflower seeds, and red onion are folded together with a sweet and tangy dressing in this classic salad.
by
Prep Time: 20 minutes
Cook Time: 10 minutes
Keywords: side bacon broccoli American
Ingredients (serves 8-10)
- 1 pound bacon
- 1/2 cup mayonnaise
- 2 tablespoons granulated sugar
- 1 tablespoon white wine vinegar
- pinch of fine sea salt
- freshly ground black pepper
- 2 large broccoli crowns
- 3/4 cup golden raisins (or a mix of colors)
- 1/2 cup sunflower seeds
- 1/2 cup finely diced red onion
Instructions
Cut the bacon into small strips (or dice if slab). Cook until crisp, drain the grease off, and set the bacon aside.
In the meantime, stir the mayonnaise, sugar, vinegar, salt, and several grates of black pepper into a bowl until smooth. Allow to sit for 15 minutes.
Cut the broccoli into very small florets (reserve stalks for another use) and put into a large bowl; you should have about 6 cups of tiny florets. Add the raisins, sunflower seeds, onion, and reserved bacon to the bowl and toss everything together.
Drizzle the dressing over the salad, then use a rubber spatula or spoon to turn and mix until everything is coated evenly in the dressing.
Cover and refrigerate for at least 1 hour, or up to 24 hours before serving.
If you don't have White Wine Vinegar, you can substitute plain white vinegar, cider vinegar, or champagne vinegar
