Wednesday, August 31, 2011

Old Fashioned Broccoli Salad with Bacon and Pecans

Old fashioned broccoli salad, made with red onion, celery, carrots, raisins, nuts and bacon, and a mayonnaise, vinegar and sugar dressing. Serve as is, over spoon over leaves of romaine lettuce.

Old Fashioned Broccoli Salad

This poor ole broccoli salad has been languishing around for me to showcase it on the blog forever. Very patience little green veggie. Truth is, while The Cajun won't even give it a fair run, broccoli is one of my favorite veggies. I love to eat it most just simply steamed to be honest, though I've been known to fry it on occasion too. What can I say?

I adore this salad a lot too though and I can certainly make a meal of it. One thing is for sure - broccoli salad has been a southern potluck and party favorite for as long as I've been around, and it'll be a great addition to your Labor Day cookout too.

Broccoli Salad is most often served with a sweetened, basic mayonnaise and vinegar dressing, but I love, love it with a tangy old fashioned boiled dressing. Never tried that? It is super easy to make, and so delicious I'd be willing to bet you and your guests will find yourselves drawn to it too.

Intended mostly as a dressing for vegetable salads, cabbage slaws and potato salads, it's fairly thick, sort of like a homemade mayonnaise, but can easily be thinned down with a little milk to use on good ole garden salads too. I hope you try it sometime, but I've included the more traditional dressing, just in case you prefer that.

Now a lot of us southerners are guilty of literally drowning our salads like this broccoli salad in mayonnaise dressings, and don't get me wrong, I sure love my mayonnaise. I generally prefer dressings be applied with a bit of a lighter hand for salads like this though, so that the salad is the star and not the dressing. If you use the boiled dressing, make an extra batch and thin it down a bit for the table, because I think you'll find everybody will reach for it.

Many make this salad with purely raw broccoli, but I am not one of them, preferring to blanch the broccoli. Long enough to take away some of that harsh rawness, but not so long as the broccoli loses its natural, beautiful color. It certainly makes it a bit more palatable and just easier to eat. Perfectly good served all on its own, this broccoli salad is also great when served over a bed of shredded lettuce and garnished with a little bit of chopped tomato and bacon. Try it sometime - its just delicious! Here's how to make it.

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Posted by on August 31, 2011
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