Bacon Broccoli Salad 

 
 
 
 

Given that it's the end of summer, you've likely had your fair share of mayo-based salads. This bacon broccoli salad should be added to the mix. Perfect for a potluck or picnic, it's a go-to crowd pleaser. Dak has been making variations of this salad for years, since she first had it camping with friends in middle school. She prefers to use toasted cashews and a little less sugar, but it's HIGHLY flexible (which we love). Simply cook the thick cut bacon in the oven, crumble it, and toss it with bite sized pieces of broccoli. The dressing has a hearty amount of mayo but is thinned out with vinegar and a bit of seasoning. The salad is studded with dried currants and cashews, making every bite equally surprising and delightful. If you're vegetarian, simply leave out the bacon, but if not, use it. It's definitely the best part.

 

Ingredients

  • 6 cups broccoli (about 2 to 3 heads of broccoli)

  • 1/2 c currents

  • 3/4 cup raw cashews (or nut of your choice)

  • 1/2 red onion, diced

  • 1/2 lb bacon

  • 3/4 cup mayo

  • 3 Tbsp vinegar (apple cider, white wine, champagne or red wine vinegar)

  • 3 Tbsp sugar

  • 1 tsp salt + more to taste

 

Instructions

  1. Arrange bacon on a rimmed baking sheet and place in oven at 350 degrees. No need to preheat the oven, simply turn it on once you put the bacon in. Keep and eye on it and test for doneness at around 15 minutes. You want the slices to be slightly more crisp than when you’re enjoying bacon as part of your favorite brunch meal.

  2. While the bacon is in the oven, prepare your broccoli by removing the tops from the stem and cutting the florets into bite sized pieces. You should end up with approximately 6 cups of broccoli. Set aside.

  3. Place 3/4 cup of cashews in a skillet and toast on medium-low heat until golden brown and fragrant. Remove from heat and set aside.

  4. To make the dressing, place the mayo, vinegar, sugar and salt in a large mixing bowl and whisk to combine. Add onion and currents to the dressing and stir to combine.

  5. Add broccoli to the bowl with the dressing and stir to completely coat florets with dressing. Add toasted cashews and stir again.

  6. Once bacon is cooked and crisp, remove from oven and roughly chop into small pieces. Add bacon to the broccoli and stir again to completely mix. This salad can be enjoyed right away but we like to let it sit for at least an hour to allow the dressing to soften the broccoli. Serve cold or at room temperature.

    Serves 4-6