No more boring broccoli! The star of this is the Sour Cream Dressing - creamy and tangy, but made without mayonnaise! The almonds add creamy nuttiness, the shallots add pops of freshness and the bacon....well, we all know bacon makes EVERYTHING better! Use this recipe as a base and add your favourite salad toppings.
Author: Nagi | RecipeTin Eats
1large or 2 small heads of broccoli
150g/ 5 oz lean bacon, chopped
1/4cupflaked almonds, or other nuts of choice
2shallots / scallions, or red onion, finely chopped
Sour Cream Dressing
1/3cupsour cream(I use low fat)
1tbspextra virgin olive oil
1/4tspgarlic powder, or 1/2 small garlic clove, minced
2tspapple cider vinegar, or white wine vinegar
2 - 3tbspmilk, plus more to adjust consistency
Salt and pepper
Mix the Sour Cream Dressing ingredients together in a bowl. Adjust salt and pepper to taste. and set aside for 20 minutes for the flavours to develop. Use milk to adjust dressing to desired consistency.
Break / cut broccoli into smallish florets. Blanch in boiling water or steam until just cooked - it should still be tender but crisp. Drain in a colander, run under tap water to help cool faster and leave to cool. Shake around in colander occasionally to loosen water caught in the floret heads (watery broccoli salad not nice!).
Toast almonds in non stick skillet over medium high heat until golden. Remove into bowl.
Cook bacon in skillet over high heat until golden. Drain on paper towels.
Place salad ingredients in a bowl. Drizzle over dressing and toss to combine. Transfer to serving bowl.
1. I prefer making this with garlic powder because it's milder and smoother than fresh garlic. But fresh garlic works just fine too, just let the dressing rest for at least 30 minutes.2. The sour cream can be substituted with yoghurt but you need to use a full fat creamy yoghurt otherwise I find the dressing is too tangy. The alternative is to add more olive oil to get more creaminess into the dressing.3. Nutrition per serving.