Broccoli salad, among many other things, seems to be a popular trend on the food-wide web. I first tried Whole Food's version of this salad in early March. I was about three weeks postpartum with my third child, so my mother-in-law was visiting for the week -- graciously taking my seven-year-old to school and entertaining my four-year-old while I got some much needed bonding time with my little lady. Mom-in-law really appreciates organic foods and healthy living, which is great because my husband and I have definitely gone chewy (I say chewy instead of crunchy because we're only soft-core health nuts). Anyway, a couple weeks after I had Whole Food's broccoli salad, I decided to try my own. Mom-in-law had sent me a couple of links to some other blogger's recipes, so that was a good starting point, but I thought going Asian with the flavors would be great. It was! I got the recipe out last night, and I'm still happy with it. Here it is:
Note: These are all approximations.
Broccoli Salad:
6 to 8 slices bacon, cooked and crumbled
1 bunch broccoli
1 small onion, sliced and sautéed in bacon drippings
1 cup raisins
½ cup chopped pecans, toasted
Dressing:
(all approximations -- add more or less for desired taste)
1 cup mayo
4 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon honey
½ teaspoon siracha
1 teaspoon ginger
1 teaspoon Penzey’s spice blend: shallots, onion, garlic, lemon peel, citric acid, chives, orange peel
Salt and pepper
Directions;
Fry bacon; remove from pan; sauté onions in bacon drippings. Make dressing. Combine all ingredients (including bacon fat) in a large bowl. Enjoy!
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