Broccoli and Bacon Salad with Creamy Dressing

Women‍‍`s Corner
December 20, 2020

Easy broccoli salad recipe with bacon, cranberries, red onion, and a zesty dressing made with mayonnaise, Dijon mustard and apple cider vinegar. Jump to the Broccoli Salad Recipe with Bacon or read on to see our tips for making it.

Ingredients :

- 4 slices thick-cut bacon

- 1/4 of a medium onion, finely chopped (about 1/3 cup)

- 1 pound broccoli (1 medium bunch)

- 1/2 cup dried cranberries

- 1/2 cup mayonnaise, try our homemade mayonnaise recipe

- 1 tablespoon apple cider vinegar

- 1 tablespoon Dijon mustard

- Salt and fresh ground black pepper

Method : Cook the bacon until crisp (see note below). Chop into small pieces. Add onion to alittle bowl and canopy with warm water. Leave for 10 minutes then drain. This tones the raw onion flavor a touch. Meanwhile, separate the broccoli crowns from their thick stem. Remove the woodiest a part of the stem usually 1/2-inch from rock bottom and discard (or but stock). Chop the remaining a part of the stem into bite-size chunks. (If the stem is basically hardy, use a vegetable peeler to get rid of the outer layer then chop). Snap the florets from the broccoli crown and pull them apart in order that they're bite-size. Rinse broccoli then pat or spin dry.

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Drain the purple onion and toss with the broccoli, bacon, and cranberries during a large bowl. In a separate bowl, stir the mayonnaise, vinegar , mustard, a pinch of salt and a couple of grinds of pepper together. Taste for acidity and seasoning then adjust. Pour two-thirds of the dressing over the broccoli and onion and blend well. If the salad seems dry, add a touch more of the dressing. Let stand a minimum of quarter-hour before serving or keep refrigerated (it should last 2 to three days, but we never are ready to keep our hands off of it for that long).