Broccoli salad is a dish with the perfect combination of flavors. Fresh broccoli and dressing make this salad super tasty and delicious. Broccoli salad is a perfect side dish that you can make in less than an hour. Plus, it only requires simple ingredients that are already in your pantry. Well, if you want to make this light salad at home, follow the recipe below.
Broccoli salad is a delightful combination of crisp veggies, savory bacon, and a creamy, tangy dressing that brings it all together. It's a versatile dish that's perfect for picnics, barbecues, or as a refreshing side any time of the year. This recipe elevates the classic broccoli salad with the addition of cherry tomatoes, royal raisins, and crunchy peanuts, creating a medley of flavors and textures that will tantalize your taste buds. Whether you're a broccoli aficionado or just looking for a tasty and nutritious side dish, this salad is sure to impress!
What’s in Broccoli Salad?
Broccoli salad is a light and crunchy dish typically made with fresh broccoli florets, red onions, bacon, raisins or cranberries, sunflower seeds, and a creamy dressing. The crunchiness of the broccoli, the sweetness of the dried fruit, the saltiness of the bacon, and the creaminess of the dressing make up the flavor of the broccoli salad.
Broccoli salad originated in the United States and became popular in the Midwest in the late 20th century. Because of its versatility and crowd-pleasing flavor profile, it is often served as a side dish at picnics, potlucks, and barbecues. Over time, variations of broccoli salad have evolved. Some recipes incorporate additional ingredients such as cheese, almonds, or other vegetables to suit personal tastes.
Why Is It the Best Broccoli Salad?
- Easy to make. Yummy. This broccoli soup recipe doesn’t require fancy ingredients.
- It’s so incredibly easy to prepare!
- The dressing is super simple and extra creamy. We love that it’s not loaded with sugar!
- Since it’s best to make ahead, it’s perfect for potlucks and BBQ’s. It’s also great for lunches throughout the week.
- Always popular, there are hardly ever leftovers, but if there are, they last about five days.
- You can easily add extra vegetables to this dish if you have extra vegetables to use up. Zucchini, cauliflower, celery, or bell peppers are great additions!
Ingredients for Broccoli Salad
- Broccoli: Provides a crunchy and nutritious base for the salad, packed with vitamins and fiber.
- Bacon: Adds a savory, smoky flavor and satisfying crunch to the salad.
- Shallots: Offer a milder, sweeter onion flavor than regular onions. They enhance the flavor of the salad without overpowering it.
- Royal Raisins: Add sweetness and chewiness to balance the salad’s savory and crunchy elements.
- Peanuts: Add protein and healthy fats along with crunch and nuttiness.
- Cherry tomatoes: Bring bursts of juicy sweetness and bright color to the salad, adding freshness.
- Brown Sugar: Sweeten the dressing and add a rich, caramel-like flavor.
- Medium Hot Mustard: Adds heat and depth to the dressing, balancing the sweetness and enhancing the overall flavor profile.
- Olive Oil with Sunflower Oil: Forms the base of the dressing, adding richness and smoothness.
- Thyme and Rosemary: Infuse the salad with herbal aromatics, adding complexity and depth of flavor.
- Wine Vinegar: Provides a tart acidity that balances the sweetness of the dressing and brightens the flavors.
- Salt and pepper: Flavor the salad, enhance the taste of the other ingredients, and bring everything together in harmony.
Broccoli Salad Recipe
- Line a baking sheet with parchment paper and spread out the bacon. Sprinkle with sugar, salt, pepper, thyme and rosemary.
- Place in the oven at 356 degrees F (180 degrees C) for 20 minutes (depending on the thickness of the bacon).
- Halve the cherry tomatoes and thinly slice the onion. Add salt and pepper, 0,2 ounces (5 g) of wine vinegar, and 0,2 ounces (5-7 g) of sugar to the onion.
- Cut the broccoli into florets.
- Put water on the stove, bring to a boil, and add salt. Add the broccoli florets and cook for a minute.
- Remove them and place on a plate.
- Place the bacon on napkins to remove any excess fat. Then break it in half.
- Cut the broccoli in half into 4 pieces.
- Make the sauce: Combine the mustard, wine vinegar, salt, pepper, and 0,4 ounces (10 g) of sugar in a bowl. Whisk until smooth. Pour in a thin stream of cooled oil (pre-cool in the refrigerator for 30 minutes) until the sauce thickens.
- To assemble: Mix the broccoli florets with the onions, tomatoes, and raisins. Add the sauce (1,4 ounces (40 g) of sauce for 1 serving).
- Place in a bowl, add bacon, and sprinkle with peanuts.
Chef Recipe Tips:
- For those who do not eat fatty foods, the cream can be replaced by milk.
- You can add truffle paste or topinate to the potatoes for a more interesting flavor.
- Store the mashed potatoes in a box with plastic wrap.
- Rub the potatoes through a sieve in several pieces, not all of them.
Broccoli: To Blanch or Not to Blanch?
It is not necessary to blanch the broccoli when making the broccoli salad, and it will not cause any complaints. However, if you prefer, you can do it. Blanch the broccoli for no more than 60 seconds in a pot of salted water. Immediately drain and rinse with cold water to prevent overcooking. Drain the broccoli thoroughly before serving.
You can buy pre-cut broccoli florets, but it is less expensive and not much more difficult to just buy a couple of heads of broccoli and cut them up yourself. For this recipe, I used about 1 head of broccoli, about 250-300g in weight. However, your mileage may vary depending on the size of the broccoli at your grocery store.
Make Ahead Broccoli Salad
Broccoli salad can be made ahead and refrigerated (at least 1 hour, but up to 24 hours) until you’re ready to serve. If you’re making ahead, keep the dressing separate. Toss a few hours before serving.
How to Store Broccoli Salad?
For best results, refrigerate broccoli salad as soon as it is prepared, ideally within two hours. Place any leftovers in an airtight container. This will help maintain freshness and prevent moisture loss. To prevent bacterial growth and maintain quality, keep the salad refrigerated at 40°F (4°C) or below.
Consume the salad within 3-4 days. However, it’s best to eat it within 2-3 days for optimal flavor. Gently toss the salad to distribute the dressing and ingredients evenly before serving refrigerated leftovers. These storage practices will help to extend the shelf life of your broccoli salad while helping to maintain the delicious flavor and texture of your broccoli salad.
Line a baking sheet with parchment paper and spread out the bacon. Sprinkle with sugar, salt, pepper, thyme and rosemary.
Place in the oven at 356 degrees F (180 degrees C) for 20 minutes (depending on the thickness of the bacon).
Halve the cherry tomatoes and thinly slice the onion. Add salt and pepper, 0,2 ounces (5 g) of wine vinegar, and 0,2 ounces (5-7 g) of sugar to the onion.
Cut the broccoli into florets.
Put water on the stove, bring to a boil, and add salt. Add the broccoli florets and cook for a minute.
Remove them and place on a plate.
Place the bacon on napkins to remove any excess fat. Then break it in half.
Cut the broccoli in half into 4 pieces.
Make the sauce: Combine the mustard, wine vinegar, salt, pepper, and 0,4 ounces (10 g) of sugar in a bowl. Whisk until smooth. Pour in a thin stream of cooled oil (pre-cool in the refrigerator for 30 minutes) until the sauce thickens.
To assemble: Mix the broccoli florets with the onions, tomatoes, and raisins. Add the sauce (1,4 ounces (40 g) of sauce for 1 serving).
Place in a bowl, add bacon, and sprinkle with peanuts.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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To blanch or not to blanch? That is the question when it comes to broccoli salad. While blanching broccoli can help soften it slightly and bring out its vibrant color, it's not necessary for this recipe. However, if you prefer a slightly softer texture, you can blanch the broccoli florets for about 60 seconds in salted boiling water, then immediately transfer them to an ice water bath to stop the cooking process. Drain thoroughly before adding to the salad. Also, remember to refrigerate any leftovers promptly and consume within 2-3 days for the best taste and texture. Enjoy your crunchy, flavorful broccoli salad!
