RECIPE VIDEO ABOVE. Slicing the florets creates a larger surface area so the dressing tenderises the broccoli more effectively, so the broccoli is tender crisp rather than a harsh, raw bite. I also like to have plenty of dressing because dressing soaked florets is my favourite part, so rather than a mayo only dressing, I opt to make more of a lighter dressing with less mayo that's pourable and coats every piece of broccoli thoroughly. Less oil, more dressing, more flavourings!
Prep Time15 minutesmins
Total Time15 minutesmins
Keyword: broccoli salad
Servings: 6- 8 people
Calories: 290cal
Author: Nagi
Ingredients
Broccoli Salad:
500 g/1 lb broccoli florets(2 large heads, 22cm/9" diameter)
150 g/5oz bacon, chopped then cooked until golden
3/4cupdried cranberries(or raisins, sultanas or blueberries)
Cut the florets into slices no thicker than 0.7 cm / 1/4" thick.
Place in a bowl with remaining Salad ingredients.
Mix Dressing well in a large bowl - use a whisk to ensure it's all well incorporated. It will be thin and pourable - see video for consistency.
Pour all over Salad, toss well.
Cover and refrigerate overnight (minimum 2 hours). Remove from fridge and bring to room temperature before serving.
Notes
1. Let flavours meld - This is one of those salads that needs time for the flavours to meld and also for the dressing to soften the broccoli a bit. Raw broccoli is actually very crunchy and some people aren't a fan of that. But the dressing tenderises it a bit so it's tender crisp.If you aren't a fan of raw broccoli in any form, then I suggest steaming the broccoli. Steaming is better than boiling because the florets get waterlogged.2. Mayonnaise - I recommend Hellman's or S&W (I'm in Australia). Cheaper brands are too sour or too sweet. I don't use mayo much, so when I do I want the good stuff! (PS I love my Japanese Kewpie mayo, but it's not the best for this dish, flavour is too smooth :) )3. Nutrition per serving, assuming 8 servings.