Thursday, April 1, 2010
I like a bit of interest in my broccoli salad opposed to the common super sweet mayonnaise and bacon salad with a few pieces of broccoli. Also, a quick blanch brings out the color and softens the texture slightly. Make sure you dry it thoroughly though, otherwise it will get quite soupy. Pomegranates are a pain, but worth it here for the tart crunch. If you must, sub quartered grapes or dried cranberries. And as always, homemade mayonnaise is required.
6 cups fresh broccoli cut into bite sized pieces
1/2 cup soaked and dehydrated pecans, chopped
1/4 cup sliced and cooked pancetta or bacon
1/4 cup chopped red onion
seeds of 1 medium pomegranate
2/3 cup homemade mayonnaise
2 tablespoons apple cider vinegar
1/4 cup raw honey
1 teaspoon salt
Blanche broccoli by bringing a large pot of water to a boil. Add the broccoli florets for 15 seconds, then remove from boiling water. Pour ice water over broccoli to stop the cooking. Spin dry in salad spinner or on paper towels. Combine broccoli, pecans, pancetta, onions and pomegranate, toss with dressing and refrigerate 1 hour before serving.
links; Whole Foods for the Holiday's