January 7, 2013

Broccoli Salad


As the weather gets warmer I always crave salads and lighter meals, especially after all the eating that gets done during the holiday season! I love the vibrant colours in this salad in particular, from the bright red of the tomatoes to the beautiful green colour of the broccoli and the dressing and bacon really add a wonderful flavour to the whole dish. It'll definitely be the perfect side dish to serve up at your BBQs this summer, because while it's easy to make it's just that little bit different and special and will definitely get lots of comments!
Ingredients:
  • 2 large heads of broccoli
  • 8 rashers of streaky bacon, the best quality you can afford, finely sliced
  • olive oil
  • 1 punnett cherry tomatoes
  • small bunch of fresh chives, finely chopped
For the dressing:
  • 1/2 clove garlic, peeled and finely grated
  • 2 tsp Dijon Mustard
  • 6 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • sea salt and freshly ground black pepper
Instructions:
Use a small knife to remove the broccoli florets and cut them up into smaller ones. Basically, this is your opportunity to make the broccoli really delicate and more salady-looking, so spend a bit of time doing this. You’ll be left with the stalk, so discard the thick dry base, then cut the remaining stalk in half lengthways and finely slice.

Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite. Drain it in a colander, then spread it around a clean tea towel to steam dry (this is important because it will help the dressing cling to the broccoli). Once completely dry, transfer to a serving dish.

Fry the bacon on a medium heat with a small splash of olive oil until crisp and golden, then spoon most of the bacon bits over your broccoli. Any leftover fat in the pan can be used in your salad dressing. Pour it into a mixing bowl with all the other dressing ingredients and whisk.

Add the sliced tomatoes and chopped chives to your broccoli and bacon bits. Dress it all really well, and check the seasoning. If it needs pimping up, add a splash more vinegar. If you’ve got any chive flowers, sprinkle those over the top and serve straight away. It’s beautiful on its own or served next to any grilled or roasted meat or fish.

Recipe Source:
Jamie Oliver website - Broccoli Salad Recipe
or Jamie's America Cookbook
Jamie's America

3 comments:

  1. Love all the ingredients in this salad, yum! I'm loving (but not always having) lighter, healthier meals too. I definitely overindulged during the silly season! Keep the light/healthy (besides the bacon ;-) ) meals coming! :)

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  2. PS. Love the new fonts on the blog too!

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  3. Thanks - this is sort of that in between meal...light without being too healthy (we couldn't have that could we?!). Thanks for the feedback though, will definitely have to try out some healthier recipes (emphasis on try)

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