Five years ago now we were invited to dinner at the Scott’s place, a family with kids in the same class as our girls. I remember standing around their beautiful kitchen enjoying a glass of wine whilst watching Bel chop up some raw broccoli. She then proceeded to throw it into a big bowl, covering it with a white sloppy sauce before giving it a good mix and then carrying it to the table.
Having grown up with the notion that broccoli should always be cooked (normally within an inch of it’s life may I add), I was taken aback. What? We’re going to eat the broccoli raw? You’re not going to cook it?
Anyway, keeping my big mouth shut, trying to be polite, I spooned some of the salad on to my plate alongside the regular and familiar (think barbecued meat, potato bake and a green salad). I can still remember clear as day, as I rather tentatively scooped some of the broccoli salad up with my fork and into my mouth.
And wow! I couldn’t believe what I was tasting. I can’t describe how good it was. It was Fresh. Crunchy. Lemony. Garlicy. Tasty.
I think I had four servings. I literally could not get enough.
Bel happily shared the recipe with me, I think she said that it was handed on to her by her sister in law? (I have to check that fact) and I’ve been making it ever since.
I joked with Cork Daddy that if I ever opened a cafe, my ham, cheese and broccoli salad toasted sourdough sanga would have to be on the menu permanently.
Make it. You’ll love it.
best broccoli salad
This is so good served with some grilled meat and a green salad at a barbecue. And with most of my recipes – go on and make it your own. I sometimes add tahini to the creamy dressing, you can leave out the bacon if you prefer and add baby spinach or shredded kale to the mix if you like.
2 x large heads of broccoli, stems and all, finely chopped
4 x rashers of bacon
1/2 a Spanish onion, finely chopped
A good handful of fresh parsley, roughly chopped
A good sprinkling of mixed seeds (I favour pepita’s and sunflower seeds)
A good sprinkling of slithered almonds (dry toasted lightly in a small fry pan)
A good handful of dried cranberries
creamy dressing
About a cup of natural yoghurt
A really good dollop of whole egg mayo
A splash of milk (if the sauce needs ‘loosening’ up a bit)
A good couple of shakes of apple cider vinegar
1 x tablespoon of maple syrup (or failing that, honey or even a teaspoon of sugar)
A good spoonful of tahini (optional)
1 x large garlic clove, crushed
A good teaspoon of Dijon mustard
The juice of a lemon
Salt and freshly cracked pepper
- Chop the broccoli up and put into a large mixing bowl.
- Pan fry the bacon until nicely crisp and then chop into small pieces. Throw it in on top of the broccoli.
- Add the onion, parsley, seeds, almonds and cranberries.
- Mix the dressing ingredients together and then stir through the broccoli.
Viola. It’s as easy as that.
Please comment below if you like. Would love to know what you think of the recipe. xx
lo's kitchen 