Cobi's Broccoli Salad
Broccoli. Bacon. Pine Nuts. Oh my!
If it is called upon you to bring a side dish to any gathering, look no further. I have the salad for you! It started out as a Springtime dish and quickly became the most requested dish for any and all family gatherings, no matter the time of the year.
It is so easy, and simple. The hardest part is having the patience to cut the broccoli florets into teeny tiny little pieces. Seriously, that is the hardest part I am not kidding. Because it is everyone’s favorite I have to make a big batch. That means cutting up a lot of broccoli. By the time you get to the last head you want to just throw the whole crown of broccoli in a bowl and call it a day. Don’t! Believe me taking the time to cut the broccoli into those yummy-in-your-tummy-teeny-tiny pieces is worth it. Your reward will be hearing all of the “Ohhhs” and “Awhhhhs” from all of your friends and family.
Let’s get to it!
You’ll Need
Salad:
Fresh Broccoli crowns (I stuff a plastic grocery store produce bag full)
1 red onion
2 pounds bacon
⅔ cup pine nuts
Dressing:
½ cup mayonnaise
½ cup sugar
2 Tablespoons white vinegar
Here’s How
First I cook all of my bacon. So get your bacon out, place it on a cutting mat, and with a serrated knife slice it into little pieces. I have found a serrated knife makes this really easy!
Put all of the bacon into your hot pan and cook it up until nice and crispy. Using a slotted spoon place it on top of a paper towel lined plate. Set aside to cool.
Don’t be afraid when your bacon foams up, this is going to make it extra crispy!
Next let’s get to work on the broccoli. You might want to put on some nice music sit back and start cutting. Like I mentioned before, taking your time to cut these florets into teeny tiny little bits of goodness is what you need to do. I use my chef's knife to cut the broccoli stems off and I use my paring knife to cut the florets into little pieces. Put your finished product into a big bowl.
Cobi Quick Tip: If you want to cut your broccoli up in the am to get ahead of the game do it. Wet a paper towel, ring it out and lay it on top of the broccoli. Cover and keep in the refrigerator.
Ok in regards to the red onion. I have been known to use a large shallot in place of the red onion if I didn’t have a red onion on hand. Both are really good. You want to cut it into little pieces. I don’t personally like to bite into a large chunk of red onion. Also use as much as you like in this dish. It will vary depending on how much broccoli you cut up. But roughly ½ cup to 1 cup. Set a side. Same thing here. You can put this into a covered dish in the refrigerator and bring it out later when you are ready to assemble.
To toast your pine nuts take a small stainless steel sauté pan heat it over medium high heat. Don’t add any oil. Place your pine nuts into the dry pan and toast, stirring constantly. Don’t let them burn. Going from beautiful toasty pine nuts to burnt pine nuts takes no time at all. Stare them down! Once toasty, place them in a bowl to cool.
This is what you’re looking for! Lightly golden.
Ok, onto the dressing… Add all of the ingredients into a small bowl and whisk to combine (I love this mini whisk for this mini job!).
Cobi Quick Tip: I always double the dressing because I like to have extra on hand.
Now, add the crispy bacon, chopped onion and toasted pine nuts to your cut up broccoli. Add the dressing and toss to coat.
And there you have it! A fresh, wonderful salad that is perfect for any gathering.
I hope you enjoy!
All my love,
Cobi
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