Next Day Salad, layered with iceberg lettuce, cauliflower, broccoli, red onion, bacon and Parmesan cheese, and dressed with a vinegar and mayonnaise, mustard dressing. Shown here with my Southern Style Green Beans and Ground Beef Mac and Cheese casserole.

Next Day Salad

I seem to be on a roll here with salads! Well, it is that time of the year I suppose and I sure hope that you can bear one more, because it's a good one.

We have a family owned market here on the Coast called Broome's Grocery. They've always been a favorite store for locals - I can remember when they were one of the very few stores to open shortly after Hurricane Katrina. There wasn't any electricity, but they opened to sell bread and snacks and whatever non-perishables they had left on the shelf. We were all standing in the line, hot, sweaty, wore out from the cleanup process and none of us having water to bathe for days already, so grateful to be able to pick up a few familiar things to eat after those first days. I tell you what... you don't know how much you miss having running water and electricity until you don't have it anymore.

Broome's closed for awhile not long ago and revamped their building and their concept, renting out some of the original store to restaurant space, carrying more unusual gourmet foods and craft beers, as well as expanding their boil house, where they make some pretty slammin' boiled crawfish. Crooked Letter Brewery is in the back area of their lot.

They also do a lot of catering - from small events to big weddings - and one of the salads that they offer is called "Next Day Salad." Known also as overnight salad and layered typically as here - iceberg lettuce, cauliflower, broccoli, red onion and bacon -  salt, pepper and sugar are sprinkled over the top before adding a layer of their secret mayonnaise dressing. It's a great salad for gatherings and sort of a cross between the classic 7 layer salad and another salad we love with broccoli and cauliflower, and if you have some old community cookbooks, you may have seen a version of it before.

We had their salad for Easter dinner and I was reminded about how good it is and while I have no idea what their "secret dressing" contains, I just used the typical mayo dressing that we usually use in our veggie salads.

Layer the ingredients but don't mix it up too far in advance or the lettuce will begin to wilt and the dressing will get watery. Not that it won't still be good - it certainly is - but waiting to toss will keep things more crisp and fresh. You can customize this salad however you like. In fact, if I would have had some frozen peas, I would have tossed a layer of those in myself, so use what you like.

Here's how to make it.

Tear, rinse and spin dry the lettuce. Break up the cauliflower and broccoli into small florets, rinse and drain in a colander. Layer ingredients in a deep (4-inch) 9 x 13 inch, or similar sized pan, in the order listed - lettuce, cauliflower, broccoli, red onion, bacon and Parmesan cheese. My Lock & Lock 9 x 13 inch deep container was perfect for this.

Whisk together the dressing ingredients and spread evenly over the top.

Cover tightly and refrigerate at least 12, or up to 24 hours.

Toss well just before serving.

Recipe: Next Day Salad

©From the Kitchen of Deep South Dish

Prep time: 10 min |Inactive time: 12 hours |

Yield: About 8 servings

Ingredients

For the Salad:

• 1 large head of iceberg lettuce, torn
• 1 small head of raw cauliflower, broken up into florets
• 1 medium head of raw broccoli, broken up
• 1 cup of finely chopped red onion
• 1 cup of chopped, cooked bacon (about 9 slices)
• 1/2 cup of freshly grated Parmesan cheese

For the Dressing:

• 1-1/2 cups of real mayonnaise
• 1/4 cup of granulated sugar, or to taste
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of Creole or yellow mustard
• 1/2 teaspoon of kosher salt, or to taste
• 1/4 teaspoon of freshly cracked black pepper, or to taste
• 1/4 teaspoon of Creole or Cajun seasoning, or to taste, optional

Instructions

Tear, rinse and spin dry the lettuce. Break up the cauliflower and broccoli into small florets, rinse and drain in a colander. Layer ingredients in a deep (4-inch) 9 x 13 inch, or similar sized pan, in the order listed. Whisk together the dressing ingredients and spread evenly over the top. Cover tightly and refrigerate at least 12, or up to 24 hours. Toss well just before serving.

Source: http://deepsouthdish.com

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