Another sunny day in Glasgow.. & its been a good start to my day knowing that I have been featured as the “Chef of the Week” by http://www.erecipe.com. 🙂
Let’s get started with today’s recipe.
K makes a fuss about eating Broccoli, I was browsing through the internet to make something interesting that may help me make K eat some broccoli & I stumbled on this Jamie Oliver recipe. I instantly fell in love with the recipe.I modified the recipe a little as I did not have a few ingredients & could not wait to try this out. For the original recipe – http://www.jamieoliver.com/recipes/vegetables-recipes/broccoli-salad
Well this is the second time I have ended up preparing this one. The first time I made this one K & I ate the entire bowl telling each other that we are just trying it out.. by the time I realised I needed to click a picture of this salad, it was too late..most of it was sitting happily in our stomach.. so you can actually imagine how yummy this recipe is.
Perfect for a hot summer afternoon..alongside some wine or a cocktail.. 🙂
Ingredients: (Serves 2) Preparation Time: 10-15 mins
Broccoli – a medium-sized head roughly about 350 gms with the stalk is what I used.
Smoked Bacon rashers – 4-5 slices, cut into bits
Baby Plum Tomatoes – 8-10, each cut into 4 pieces
Fresh chives – 1 small bunch of
Salt to taste
For the dressing:
Garlic – 1 medium-sized clove, peeled & finely chopped
Dijon mustard – 1 -2 tsp, it’s pretty strong so add accordingly
Red wine vinegar – 1 tbsp
Black pepper – freshly ground, add as per your taste
Extra virgin Olive oil – 2 tbsp
Separate the broccoli florets from the stalk. Cut each floret into smaller ones. Make them as small as possible. Use some tender portions from the stalk, by chopping them into smaller pieces.
Blanch the broccoli, & the tender stems prepared in boiling water which has salt, for just about 60 seconds so that you still preserve some of the crunchiness. Drain them using a colander & use a kitchen towel to take away any excess water. This will help the dressing stick to the broccoli.
Now fry the bacon bits in a fry pan set to medium heat. As per the original recipe, you need to use oil to fry the bacon, I did not use any oil & let the bacon bits fry in their own fat. I also used a kitchen paper towel to absorb the excess fat once the bits were fried crispy. You can use this fat in your dressing to add more flavour to your salad.
Mix all the ingredients for the dressing in a mixing bowl & give it a good mix. Now add the bacon bits, tomatoes, broccoli & chopped chives to the bowl with the dressing. Add freshly ground black pepper & salt to taste. Remember that the broccoli was blanched in salt water.
Serve as is. If you want to you can serve along with some crumbled feta cheese by the side.
Enjoy your afternoon just as I did with this salad with some fruit flavoured water by the side.. 🙂
If you like this recipe, you may also like – Fried Halloumi Pasta Salad, Carrot Kismoori/ Konkani style tempered Crunchy Carrot Salad, Pasta Mayo Salad, more…
- Broccoli Salad (sheyispicess.wordpress.com)
- Green Salad with Bacon, Pears, and Buttermilk Dressing | Babble (babble.com)
- Broccoli Stalk Salad (thebittenword.com)
- Broccoli and pasta. An English and a Dutch version of an Italian dish. (dutchstudentkitchen.wordpress.com)
- Deli Do-Over: Broccoli Salad (diabeticdramaqueen.org)
- Broccoli and Cauliflower with Garlic (booksinthekitchen.com)