Broccoli Salad - One of My Most Favorites

I reserve the last post of the year for one of my most favorite recipes.  This year I choose broccoli salad.

Yes, I know that you can find a bizillion recipes for broccoli salad on the internet.  It is also found in many printed cookbooks.  So why would I write it up here?

There are many versions.  This is MY version.  The combination of ingredients that I love the most, the way I make it for myself.  Welcome to a taste of what appeals to me.

I'll let you in on a secret about me:  I love broccoli stems more than the tops.  There!  I said it!  I think they are sweeter, and I love their crunch.  I use both the thick and thin stems in the salad, and I usually peel the thick stems.  See instructions below.

Broccoli Salad

1 pound broccoli, stems and tops

1/2 cup finely chopped red onion

1/4 cup coarsely chopped almonds

1/2 cup golden raisins

1/2 cup bacon bits

2 tablespoons balsamic vinegar

1 cup mayonnaise

1/2 teaspoon salt

2 teaspoons sugar

First, put the vinegar into a small bowl and add the salt and sugar.  Mix well; the idea is to start dissolving them into the vinegar.  Set aside.

Cut up the broccoli.  The very thick stems can be peeled, removing the stringy outer layer and leaving behind the juicy inner core.  Cut them into small bite-sized pieces.  The thin stems can be cut up, and the little "tree" tops should be broken up into reasonably small pieces.  Make everything a good size so it can be eaten without using a knife.

Mix the broccoli, red onion, almonds, raisins, and bacon bits together in a big bowl.

Now mix the balsamic vinegar into the mayonnaise until the dressing is uniformly colored.

Stir the dressing into the veggie mix until everything is well-coated.  Chill and serve.

My Notes

Sometimes my sweet tooth gets the best of me, and I put in more raisins.  

Don't chop the broccoli too small or it won't stand out against the raisins and almonds.

Peeling the thick stem

Chopping the thick stem

Bowl full o' broccoli

The goal for the dressing is to taste tart and sweet and creamy.  When you taste it before mixing it into the veggies, you should get a vinegary bite that is tempered by the sugar.  The salt should not be discernable.

Keep in mind that the bacon bits will add salt to the overall flavor mix. 

The Verdict

This is a favorite because it tastes so good to me.  So success!

It also tastes good to other people, and I have no qualms about serving it to them.  I think the love of sweet-and-sour is universal, and this dressing does it.

I like that the salad is very moist and the dressing is on everything.  You might want less dressing.  I think the dressing ties all the flavors together.

Another reason I like this version is the use of balsamic vinegar.  I think it adds a depth of flavor that regular white or apple cider vinegars don't offer.  Use a good quality balsamic if you can.

The dish is also visually interesting.  The colors of the broccoli, nuts, bacon, and onion all work well, and there is visual texture, too.  

The salad goes well with sandwiches for lunch, as a side dish with dinners of roasted meat or stews, and sometimes I like just a bowlful as the whole meal.

Please enjoy this favorite.  You can also play with the proportions to suit your tastes.  Chopped walnuts are a good substitution for almonds.