If you are like me, you probably don’t want to spend time in the kitchen amid warm ovens, and steaming cook stoves. Instead I bet you like to grill things and have salads.
I love all kind of salads, but the one I particularly like is broccoli salad. I don’t get to fix it often because I am the only one eating it here at the house. But I will fix it when we have company, and when we are grilling. I offered it on Memorial Day as one of the sides. It is a refreshing salad, and a good substitution for the regular cole slaw you generally see at cook-outs. The recipe I use is my own version of a recipe from a book called “Southern Memories” by Nathalie Dupree. That book was offered to me many moons ago by friends who wanted me to know the ” local southern recipes”. I have treasured this book, and use it often when fixing traditional recipes from the South.
- 1 bag of broccoli slaw,
- 1 bag of broccoli florets( diced very thinly),
- 1 pack of uncooked bacon ( lean bacon, cut in thin strips),
- 1/2 cup of onion sliced very thinly
- 1/2 cup of mayonnaise,
- 1/8 cup of sugar,
- 1 cup of sharp cheddar cheese,
- 3 tbsp of cider vinegar,
- 1/8 tsp of salt and
- 1/16 tsp of pepper.
- First cook the bacon in a large frying pan until the bacon is fried and crumbled.
- Remove the bacon from the pan, and place it in a bowl covered with paper towels so as to absorb the bacon drippings. Set aside.
- In a large bowl, mix the sugar, mayonnaise, salt and vinegar.
- Add the broccoli slaw and broccoli florets. Toss well.
- Before serving, add the crisp bacon and 1 cup of sharp cheddar.
- Toss again.Serve.
This salad can keep for few days. It actually tastes better after a few days.
Bon Appetit! and Happy Cooking!