A delightful salad with a mix of crunchy broccoli, crispy bacon, and a creamy honey mustard dressing.
80 minutes
A delightful salad with a mix of crunchy broccoli, crispy bacon, and a creamy honey mustard dressing.
slices
Fresh Broccoli, cut into small florets
0 lb
cups
cups
Honey Mustard Dressing
tablespoons
1. Cook Bacon
Place the bacon slices in a large skillet over medium heat. Cook the bacon on both sides until it is golden brown and crispy, about 8 minutes. Transfer the bacon to a paper towel–lined plate to drain and cool for about 5 minutes.
2. Prepare Broccoli and Almonds
While the bacon is cooling, cut the fresh broccoli into small florets and place them into a large bowl. Add the sliced almonds.
3. Crumble Bacon
Once the bacon has cooled, crumble it into small pieces and add it to the bowl with the broccoli and almonds.
4. Make Dressing
In a small bowl, combine the mayonnaise and honey mustard dressing. Stir until well blended.
5. Combine and Chill Salad
Pour the dressing over the broccoli mixture and toss until evenly coated. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour.
Opt for organic, fresh broccoli that's firm and deeply colored. Choose thick-cut, artisanal bacon for rich flavor.
Use high-quality honey and robust Dijon mustard, adjust acidity with vinegar or lemon juice, and emulsify for a smooth consistency.
Cut broccoli into uniform, bite-sized florets and blanch briefly in salted boiling water, then shock in ice water to maintain color and crunch.
Cook bacon slowly over medium heat and drain on paper towels to achieve perfect crispiness without excess fat.
Let the salad sit before serving to allow flavors to meld, or dress just before serving to maintain maximum crunch.
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