Broccoli & Grape Tomato Salad

20m
Prep Time
10m
Cook Time
30m
Ready In

Recipe: #1352

October 25, 2011



"Most Junior League cookbooks have at least Broccoli Salads I and II, and often III and IV. It's the diplomatic way of not having to decide whose version is best. The amusing part is they are all, in essence, the same salad and contain, besides broccoli (and mayonnaise, of course), red onion, bacon and often raisins. Really racy ones might also contain crushed ramen noodles. This salad is colorful and satisfying in a very simple way. To really make the flavors and colors pop, it is imperative to blanch and shock the broccoli. Otherwise, it is like grazing in the produce bin."

Original is 5 servings

Nutritional

  • Serving Size: 1 (109.2 g)
  • Calories 185.2
  • Total Fat - 15.6 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 14.3 mg
  • Sodium - 269.4 mg
  • Total Carbohydrate - 4.7 g
  • Dietary Fiber - 1.1 g
  • Sugars - 1.9 g
  • Protein - 7 g
  • Calcium - 21.1 mg
  • Iron - 0.6 mg
  • Vitamin C - 26.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Line two plates with paper towels, and prepare an ice bath.

Step 2

In a skillet, cook the bacon over medium heat, stirring frequently, until crisp and brown, 5-7 minutes.

Step 3

Using a slotted spoon, transfer the bacon to one of the prepared plates to drain, and set aside.

Step 4

To prepare the broccoli, separate the head into bite-sized florets, reserving the stems for another use.

Step 5

Bring a large pot of salted water to a boil over high heat.

Step 6

Cook the florets until just tender, 2-3 minutes.

Step 7

Remove with a slotted spoon and transfer to the ice water bath to set color and stop cooking.

Step 8

Once chilled, transfer to the 2nd prepared plate and pat dry with paper towels.

Step 9

Combine the broccoli, tomatoes and onion in a large bowl, season with salt & pepper and set aside.

Step 10

Whisk the vinegar and garlic together in a small bowl.

Step 11

Add the oil in a slow steady stream, whisking constantly, until dressing is creamy and emulsified; season with salt & pepper.

Step 12

Just before serving, drizzle the dressing over the vegetables and toss to combine and coat.

Step 13

Add the bacon, and taste and adjust for seasoning with salt & pepper.

Tips


No special items needed.

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