Creamy Broccoli Salad with Bacon & Cranberries
This isn't your grandma's church-picnic broccoli; this is a crunchy, creamy supernova of flavor where fresh florets high-five smokey bacon, kissed by sweet cran-raisins tied together with a tangy dressing. It’s the kind of side dish that steals the show and makes the main course wonder if it should have tried harder. Go ahead: experience the American classic, upgraded to 'mic-drop' status.
Ingredients
For The Dressing
Instructions
1Now you know you should be using broccoli with stalks, not that stuff that comes in a bag. Trust me - this is where flavor hides. Grab a vegetable peeler and take a layer off the stalks (which is usually fibrous). Slice the stalks thin and chop into medium-small pieces. When you get to the florets, separate them, and continue to work them into the same medium-small pieces as the stalks. Place the broccoli in a large bowl.
2To the broccoli, add the onion, cran-raisins, seeds, and chopped bacon and add it to the bowl. Give everything a toss.
3In a separate bowl, Mix the dressing (mayo, cider vinegar, sugar, salt, and pepper). Start working the dressing into the broccoli salad, pouring the dressing over the broccoli and toss well. Give things a taste, it should taste fresh, creamy, and tangy. Adjust salt & pepper if needed, and tune the flavor to your liking (more creamy add mayo).
4This is a great make ahead dish, it wont get soggy as it sits in the fridge. If you do use this in a party setting where it will sit out, don't forget that its mayo based and should be kept cold.
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