Broccoli Salad

This salad is often a mainstay for many potluck or holiday get-togethers, yet it's good anytime and even served at home. It was a first time dish at The Frog & PenguINN this weekend.

Broccoli salad can be overdone with too much mayonnaise and sugar. Too much of either and the broccoli can't be seen or tasted. 

A recipe in Cook’s Country magazine formed the basis of this version. 

Broccoli Salad

• 6 slices bacon, cooked and chopped fine
• 1/2 C golden raisins
• 1-1/2 lb. broccoli florets, cut into 1-inch pieces (we used 1 lb.)
• 1/2 C mayonnaise
• 1 TBSP balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 C walnuts, toasted and chopped; pecans will work too (we had these)
• 1 large shallot, minced (skipped this as had none)

1. Cook bacon over medium-high heat until crisp. Drain on paper-lined plate.
2. Boil water; add broccoli and cook for about 1 minute, until sightly tender. Drain and place in ice water to cool, then drain again.
3. Whisk mayonnaise, vinegar, salt and pepper in large bowl. Add broccoli, raisins, nuts, and shallot (if using) and toss to combine. Season with (more) salt and pepper to taste.
4. Sprinkle with bacon and serve. I mixed the bacon in with the raisins and nuts in the above step.

Grenville declared a “keeper" and that's always high praise. It pairs well with many entrees, including beef, pork and chicken and we served it with grilled steaks for Sunday dinner.