1 kilo broccoli florets
1/2 cup toasted walnuts
1/2 cup jumbo mixed raisins
8 strips bacon cooked and crumbled
1/2 red onion* thinly sliced
1/2 cup mayonnaise
1 tbsp good quality vinegar (such as white wine vinegar or sherry vinegar)
freshly ground black pepper
Bring a big pot of water to a boil and season it heavily with salt, like you would a pasta water. If you taste a spoonful, it should taste as salty as the ocean.
Add the broccoli florets to the water and cook for 60 seconds, until bright green in color.
Immediately drain the broccoli florets, then rinse with cold water for 2 minutes, until the broccoli has cooled down.
Transfer the broccoli to a salad spinner, and spin the broccoli dry. Then blot dry further with a kitchen towel, to prevent any excess water from diluting the dressing.
Combine the broccoli with the toasted walnuts, raisins, bacon, onion, mayonnaise, vinegar, and 1/4 tsp each of salt and black pepper (or to taste). Stir well.
If desired, let the broccoli salad chill in the refrigerator for 30-60 minutes before serving, to make it colder and allow the flavors to meld. Enjoy!
Recipe by fifteen spatulas