Whoah…. It was 103 yesterday already. Summer is definitely here!!! What temperature are we going to get in July?!
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!