Recipe Background
All-In-The-Crunch Salad marries crisp bacon and broccoli for brunch harmony.
The first time I made this salad, it was for a Sunday brunch with my in-laws, and I was nervous about serving something simple but snazzy. My mother-in-law had mentioned how much she loved broccoli, and I imagined her eyes lighting up at the vibrant green florets. I took a leaf out of my bachelor days and leaned on my trusty bacon; it was always the crowd-pleaser back then, and I figured it would spark some smiles at the table. As the bacon sizzled in the skillet, the kitchen filled with the kind of aroma that makes you believe everything will turn out just fine.
Whipping up the dressing was another nod to family comfort. Standing over the mixing bowl, I remembered my grandmother, who insisted that a touch of cider vinegar adds brightness that makes even old recipes feel new. The sugar dissolved into the mayonnaise, pulling together a sweet tanginess that felt like an embrace. I tossed in the broccoli, making sure each floret was well-loved by the dressing before adding the crispy bacon, roasted cashews, and some finely chopped red onion for bite. A quick tip: letting it chill for a couple of hours allows the flavors to mingle just right.
The moment came when my father-in-law, usually a man of few words when it comes to greens, asked for seconds. My confidence soared as I realized this salad wasn’t just a quirky twist on tradition, but a bridge joining generations at the table. Serving it to my family that day was more than just putting food on the plate. It was a testament to how a bit of crunch and a lot of heart can bring a family closer.
Ingredients
- 1 pound bacon sliced
- 1 cup mayonnaise
- 2 teaspoons cider vinegar
- 1/2 cup white sugar
- 2 pounds fresh broccoli cut into florets
- 1 cup cashews roasted
- 1/4 red onion finely chopped
Directions
- In a large skillet over medium-high heat, add the bacon and cook until crispy, about 6-10 minutes.
- Transfer the bacon to paper towels to drain. When it is cool enough to handle, crumble the bacon.
- In a large mixing bowl, add the mayonnaise, the apple cider vinegar, and the sugar and whisk together until the sugar is dissolved.
- Add the broccoli, the bacon, the cashews, and the red onion to the dressing and mix until the salad is well-coated in the dressing.
- Chill the salad for 2 hours.
- Let the salad stand for 15 minutes at room temperature.
- Serve.
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