- 10 minutes
- 10 minutes
Not only is broccoli salad a great way to use a healthful vegetable, this side dish is both sweet and savory. Even finicky appetites will love the combination of raisins, fresh herbs and salty bacon. Dressed broccoli gets soggy over time so if you plan to make enough for leftovers, only prepare what you need for that meal and save the dressing and broccoli separately.
Prepare your broccoli. If using fresh veggies, wash them thoroughly in a colander and shake vigorously to remove any water. Pat it dry with a paper towel. Make sure to drain the broccoli thoroughly. Water will dilute the dressing and cause the bacon drippings to congeal. Boil until broccoli is cooked but not mushy. Use the same protocol for frozen broccoli to remove excess moisture. Set aside.
Chop bacon into small pieces and cook in a pan until extra crispy. Using a slotted spoon or large fork, remove bacon pieces and place on paper towel to drain. Pour drippings into a little bowl with drippings and set aside.
- Prepare the dressing. Like all scrumptious recipes, there's a secret to balancing the flavors. Reserve room to taste as you go and add more vinegar or sugar or salt to elevate the flavors you like. Combine chopped green onion and herbs, minced garlic, red wine vinegar, sugar, raisins, salt, pepper and bacon drippings in a large mixing bowl.
- Next, add half of the bacon and half of the feta cheese. (Save the rest of the bacon crumbles and feta for garnish.) Add the broccoli and mix everything gently with a large spoon, coating the broccoli with the dressing. Garnish with the rest of the bacon and feta and serve immediately.