45 minutes
A delightful and easy-to-make salad that combines the crunchiness of fresh broccoli with the savory richness of bacon and the creamy bite of aged cheddar.
Broccoli, ends trimmed, florets separated
0 lb
to taste
Pecan Halves
cups
Bacon, diced
0 oz
tablespoons
teaspoons
tablespoons
Green Onions, chopped, white and light green parts only
each
to taste
Red Seedless Grapes, halved
cups
Aged White Cheddar, sliced thin and crumbled
0 oz
1. Blanch Broccoli
Bring a pot of water seasoned with a good pinch of kosher salt to a rolling boil. Add the broccoli florets and let them cook for just 30 seconds until they turn a vibrant green and become slightly tender. Immediately plunge them into an ice bath to stop the cooking process. Once cooled, drain them well.
2. Toast Pecans
Place a skillet over medium heat and toast the pecan halves until they're fragrant and lightly browned, about a minute. Remove the pecans from the skillet and set them aside to cool.
3. Prepare Bacon Vinaigrette
In the same skillet, cook the diced bacon over medium heat until it's beautifully crisp, about 10 minutes. To the skillet with the bacon and rendered fat, add the olive oil, Dijon mustard, red wine vinegar, and chopped green onions, stirring to combine. Cook for an additional minute to allow the flavors to meld. Season with black pepper to your liking.
4. Assemble Salad
In a large bowl, combine the blanched, drained broccoli with the halved red grapes. Pour the warm bacon vinaigrette over the top and toss everything together to ensure that the broccoli and grapes are well-coated with the dressing. Just before serving, gently fold in the crumbled aged white cheddar and the toasted pecans.
Properly blanching broccoli in salted boiling water for 2-3 minutes until bright green and then shocking it in an ice bath ensures vibrant, crisp-tender broccoli.
Quickly blanch the broccoli for 2-3 minutes in salted boiling water until bright green, then shock it in an ice bath to maintain color and crispness.
Create a well-rounded dressing with bacon fat, vinegar, and a touch of honey or maple syrup, adjusting to taste, and use mustard to emulsify.
Use thick-cut bacon and cook slowly over medium heat, removing from the pan before it turns too dark, and save the fat for the vinaigrette.
Cook thick-cut bacon strips slowly over medium heat until crispy, then remove and use the rendered fat for the vinaigrette.
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