
Over the weekend I made a wonderful broccoli salad that got rave reviews from the folks I shared it with. Broccoli is cheap and excellent at the moment so lets eat this salad! The broccoli salad love started during my courtship with Rick. His mum would make it as part of the Christmas lunch spread. I do think this recipe may be close to hers, however I made it from memory and a little research. Most broccoli salad recipes call for mayonnaise which is a bit creamy for me, I prefer an oil and lemon dressing, see recipe below. Also, I used bacon in my salad however I think it would be good without it or I was thinking that some small chopped and fried marinated tofu (you can get this in the cold section of the supermarket) might be really good? I will try this and get back to you.
1.5 - 2 heads of broccoli, cut into florets
1 cup toasted almonds,roughly chopped
2/3 cup raisins
1 red onion, finely chopped
2 rashers bacon, finely chopped and fried until crisp
Put everything in a bowl and toss well with dressing.
For the dressing:
Olive oil - 1/3 cup
Lemon juice - 1/8 cup
half a clove of garlic, crushed
honey - 1 T
dijon mustard - 2 t
salt and pepper
Put everything in a jar and shake.
Note: I have never measured ingredients for my salad dressing so I am just guessing at these quantities. I use roughly these amounts, and taste and adjust as needed.This is an excellent dressing for any salad!
This salad gets better the longer you leave it (within reason) so dress it straight away.